Hi! I missed you yesterday! I was off making and delivering baskets for Pure Bliss, so blogging fell to the waste side.
Besides making baskets for Pure Bliss, I’ve been baking holiday cookies. As fast as I’m baking them, they are being eaten! I love that my family is loving them, but I can’t keep up with the demand! haha
The New York times chocolate chip cookie and the Peanut Butter truffles are the biggest hit. The two types of biscotti are a very close second.
Yesterday I made 4 layer dark & white chocolate bark. I’ve posted some pictures on instagram. It looks so pretty with 4 layers. I have to give credit to Jess @ How Sweet Eats for this idea though.
I usually use candy canes crushed on the top, but since I really don’t even like candy canes, I figured why not use something I DO like and is actually good for me. Nice to balance the chocolate with some superfoods, right?
layer 1
layer 2
Ingredients Over a double broiler or in microwave, heat the dark chocolate. Line a baking sheet (that will fit in your freezer!!) with wax or parchment paper. After the chocolate melts, spread a thin layer of the chocolate over the wax paper and sprinkle with goji berries. Place in freezer until hardens, about 10-15 minutes. After 13 minutes, start to do the white chocolate layer. Spread white chocolate over dark chocolate and then sprinkle with cacao nibs. Place in freezer. Repeat again with dark chocolate and sprinkle with crush raspberries. Complete last layer of white chocolate and sprinkle with cacao nibs. Place in freezer until hardens and then break into pieces.
Don’t give yourself a belly ache eating this! Speaking of belly ache… need to go for a run!
Have a wonderful day!
{ 2 comments… read them below or add one }
I tried to make some pretzel bark on Sunday and it was a flop. I will have to try some of yours!
love peppermint bark!! looks perfect for this time of year! I always crave more chocolate and peppermint this time of year too