Holiday BarkShare Pin It Print This Recipe
Looking for an alternative to Peppermint Bark this season? Why not go for the complex and surprising flavor of Roasted Pecan Oil in dark chocolate? Warm holiday spices like cinnamon and nutmeg give depth to this recipe and make it an ideal gift for the sweet tooth on your list.
- 12 oz. dark chocolate
- 8 oz. white chocolate
- 2 Tbsp Pecan Oil
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
- Line a cookie sheet with parchment paper or foil.
- Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat the process with the white chocolate, Pecan Oil, cinnamon and nutmeg in a separate bowl.
- Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate mixture on top. Swirl chocolates together with tip of knife to marble. Sprinkle with sea salt.
- Refrigerate 1 hour, or until firm. Peel off paper; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.