Black and White Holiday Bark

Believe it or not, I’ve been waiting an entire year to share this recipe with you. Oh, the self-control! I amaze myself.

I made it, like, the day after Christmas last year or something. Don’t ask me why. I think I was thumbing through my Recipes To Try binder (which is enormously overcrowded) and found this. And decided I had to make it NOW. Even though the holidays were officially over. Your guess is as good as mine as to why I thought hadn’t consumed enough sugar already through the holiday season. Clearly, I felt I needed more.

And this holiday bark was so delightfully simple, I nearly cried that I was going to have to wait a whole year to tell the world about it. Here’s the thing, not only is it easy, but it is so delicious, it kind of leaves you going, “hmmm, what is IN this that makes it so awesome?” Here’s the secret ingredient: rice krispies. Don’t be a doubter! It works. The dark chocolate is topped with a mixture of white chocolate, rice krispies and dried cranberries and that little bit of texture and crunch from the rice cereal seriously puts these over the top. Then you add the tart sweetness of the cranberries and wow…stellar.

You can’t go wrong with this stuff. It is insanely easy and so crazy delicious, I’m afraid you are going to seriously resent me for taking this long to share it with you. It’s ok, I still love you.

See all of this year’s Sugar Rush treats HERE.

Black and White Holiday Bark

Black and White Holiday Bark

Yield: Makes about 25 pieces

Black and White Holiday Bark

Note: If you are not a dark chocolate lover (I'm crying tears for your soul right now), you can try substituting milk chocolate, but I have not tried it and am guessing it will make the total package much, much sweeter so attempt at your own risk. Also, it's very important to use bar white chocolate, not white chocolate chips, as the chips can have serious issues when being melted.

Ingredients

  • 1 pound bittersweet or semisweet chocolate, chopped
  • 1 cup Rice Krispies cereal
  • 3/4 cup dried cranberries, divided
  • 1 pound white chocolate, chopped (do not substitute white chocolate chips!)

Directions

  1. Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil, allowing the foil to extend over the sides, and set aside. In a medium microwave-safe bowl, microwave all but 2 or 3 tablespoons of the chopped bittersweet or semisweet chocolate at 50% power for 1 minute. Stir, scraping down the sides. Continue microwaving at 30 second intervals, still at 50% power, until small lumps remain. Stir until the chocolate is completely melted and smooth. Spread the chocolate into the prepared pan and chill until firm, about 30 minutes.
  2. Melt the white chocolate using the same method as the dark chocolate, keeping in mind that white chocolate melts at a lower temperature than dark chocolate so take care not to scorch it. When the white chocolate is completely melted, stir in the rice krispies and 1/2 cup of the cranberries until everything is evenly mixed. Spread this mixture over the chilled chocolate mixture in an even layer. Sprinkle the remaining 1/4 cup cranberries over the top. Chill for 30 minutes, until the white chocolate layer is set.
  3. Melt the 2 or 3 reserved tablespoons of dark chocolate in the microwave and transfer to a small ziploc bag, making sure to pour it all into one corner of the bag. With the pan of bark right in front of you, snip a tiny corner off the bag where the chocolate is and drizzle it over the top of the bark. Let the bark sit for 10 minutes until the drizzle is set. Remove the bark from the pan by lifting up on the foil. Carefully peel the foil away. Cut the bark into squares with a sharp knife. The bark will keep, well-covered, in the refrigerator for up to a week.
http://www.melskitchencafe.com/black-and-white-holiday-bark-sugar-rush-4/

Recipe Source: adapted slightly from America’s Test Kitchen Holiday Cookies 2010

29 Responses to Black and White Holiday Bark

  1. Marsha says:

    Mel,

    What brand of chocolate did you use or what do you recommend?

    Thanks

  2. Teresa R. says:

    Dark chocolate and cranberries! Yummmmm, I will be making this soon.

  3. Charlotte Moore says:

    Yum!!! I did some toasted pistachios and cranberries with white chocolate last year and it was great. Just made thin bark with it.

  4. Jen T says:

    Wow! Your stuff just keeps getting better and better. My neighbors are going to so love their Christmas cookie plates this year thanks to you!!

  5. Mel says:

    Marsha – I usually use Ghirardelli chocolate or Trader Joes bar chocolate. I love either one.

  6. Shannon says:

    Do you think it would still be good without the cranberries? We don’t eat them at my house!!

  7. Mel says:

    Shannon, I’m sure it would be fine…it would just be missing the nice tart and sweet contrast.

  8. Sherrie says:

    This looks so good – definitely going to try it!
    Just out of curiousity, what is the difference in white chocolate chips?

  9. karen says:

    Oh wow…..looks amazing. I’m going to add pistachios when I make this. somehow they just seem to go together at the holidays. Thanks :)

  10. Debbie says:

    Oh wow! This looks amazing! I will definitely try this recipe. For those that don’t want to use dried cranberries, maybe you can try it with dried cherries. That way you don’t lose the sweet-tart-contrast.

  11. Amanda_AB says:

    Mel,
    Please forgive my Canadian metric self….1 lbs of chocolate equals what? 14oz? 16 oz? Any idea of the gram weight?

    p.s. Your receipts rock my world…yes, my Canadian metric world :)

  12. Kim in MD says:

    Ok, it’s official…this is going to be my homemade food gift this year! I usually make chocolate dipped peanut butter balls, but I am going to shake things up with this bark recipe this year! Thanks for (finally!) sharing this recipe, Mel! ;-)

  13. Karen says:

    Amanda in AB, a fellow Canuck here.

    1 pound is 16 ounces and is equivalent to 454 grams – go for 450 or 500 grams if buying in bulk.

    Great recipe Mel.

  14. Mel says:

    Hi Sherrie – white chocolate chips (as opposed to the bar form) are notoriously finicky when it comes to melting. I think it has something to do with the amount of cocoa butter and such but I’m not sure. Anyhow, the type of chocolate really matters so use the bar form (I recommend Ghirardelli’s brand).

    Amanda_AB – truly, I wish we could all come together on the metric system. I could convert easily. 1 pound is 16 ounces.

  15. grace says:

    the cranberries seal the deal for me–excellent touch!

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  17. Megan says:

    Love this. When I made it though, the layers came apart when I cut it. Any ideas of what I did wrong? Don’t worry, we still ate it, just in pieces.

  18. Mel says:

    That’s odd, Megan. What brand of chocolate did you use? I wonder if maybe adding the second layer before the first has completely set would help.

  19. […] saw this the other day on Mel’s Kitchen Cafe and new immediately I had to make this. The combination of the dark chocolate with the sweetness […]

  20. Valerie says:

    Have you doubled this into a 9×13 pan before? How about the Chocolate Chip Cookie Dough Fudge? I need to make loads of holiday cookies for all the teachers and staff at my kids’ schools.
    Thanks.

  21. Mel says:

    Valerie – I haven’t doubled either of those but I think they would be fine doubled for a 9X13 pan.

  22. Christine says:

    I made this yesterday. My husband LOVES it and won’t stop talking about it but my entire dark chocolate layer separated from the white chocolate layer when I cut them into bars!! Why?!! We are piecing them together to eat it but doesn’t make for a very good presentation. What could I have done wrong?

  23. Mel says:

    Hey Christine – someone else had that issue too that commented above. I’m not exactly sure but it could be brand of chocolate (some chocolate has more cocoa butter in it which may make it more likely to separate like that) or else you may need to add the white chocolate layer before the dark chocolate has set fully so the layers can meld together.

  24. Katie says:

    Love this! I’ve made it twice now. The first time I left it in the fridge too long before cutting it — overnight. I had to use lots of muscles. Today I cut it not long after the drizzle went on and it was much easier. I got my chocolate bars from Aldi’s and they were great!

  25. Christine says:

    I ended up melting some chocolate and “gluing” the two layers back together. It worked! :)

  26. Julie says:

    HELP!! Not sure what I’ve done wrong, but when I popped the finished bark onto cutting board and started cutting, my white top layer split away from the dark bottom layer! Would microwaving a few seconds meld them together?

    • Mel says:

      Hi Julie – I remember from the comment thread that someone else had this issue, too. I suggested the following:

      someone else had that issue too that commented above. I’m not exactly sure but it could be brand of chocolate (some chocolate has more cocoa butter in it which may make it more likely to separate like that) or else you may need to add the white chocolate layer before the dark chocolate has set fully so the layers can meld together.

      She commented back and said she “glued” the layers back together with melted chocolate and that worked great.

  27. NRS says:

    Mel, do you recall if you used an 8×8 pan or 9×9 for this? Thanks!

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