Made viral on Tiktok, this easy recipe is a delicious treat you can make in minutes.

Then, just pop it in the fridge so the melted chocolate can set and enjoy!

This recipe was originally created on social media by That Health Junkie as a take on your favorite candy bar but with a healthier twist.

The dates have a caramel-like flavor that when paired with peanut butter, peanuts and chocolate make for a sophisticated snickers bar.

It’s sweet and salty, crunchy and chewy! This delightful treat hits all the right marks for any sweet cravings.

Why you’ll love this easy chocolate bark recipe

• You only need 5 ingredients to make it!
• There is minimal prep time; just 5 minutes to make it and then let it set in the fridge.
• Make this full recipe in just 4 easy steps!

Ingredients needed to make this ‘snickers’ chocolate bark

Medjool dates: use sweet medjool dates that are pitted and sliced open to create a caramel-like layer; their natural sweetness is the best for date crunch bark recipe.

Chopped peanuts: raw / unsalted chopped peanuts help create a crunchy layer just like in a snickers bar; alternatively you could use crushed peanuts.

Natural peanut butter: I like to use natural, creamy peanut butter because it’s much easier to drizzle and spread over the dates.

Chocolate chips: melted dark chocolate chips are my favourite to use but you can use any chocolate chips you have on hand like semi-sweet or milk chocolate chips.

Coconut oil:  coconut oil helps to make the melted chocolate chips very pourable once it’s melted.

Salt (optional): flaky sea salt adds the saltiness for the perfect salty-sweet flavors of this sweet treat but it an entirely optional 6th ingredient.

How to make this snickers date bark recipe

Step 1: Layer a baking sheet with parchment paper. Layer the pitted and sliced dates in a single layer, putting the dates close to eachother, overlapping slightly. Layer another piece of parchment paper over top of the dates and use a glass to press / smash down the dates to create a single, thinner layer. Remove the parchment paper.

Step 2: Melt the chocolate and coconut oil in a microwave-safe bowl in 20 second increments in the microwave, stirring after each 20 seconds until melted.

Step 3: Drizzle the peanut butter over the flattened dates and then sprinkle the chopped peanuts over top of the peanut butter. Finally pour the melted chocolate over the date-peanut layers and if needed use the back of a spoon to gently spread the chocolate to make sure all of the edges are covered. Add a sprinkle of sea salt if desired.

Step 4: Refrigerate for at least 1 hour or freeze for at least 30 minutes to set. Use a sharp knife to slice into pieces or break into pieces and enjoy!

Expert tips

• For best results, make sure to use pitted medjool dates; if the dates aren’t already pitted you can easily use a knife to make a small slit and then pull the pitts out. Plus, medjool dates have a softer, sweeter taste than other date varieties and are the best in this recipe.
• Make sure to press the dates into a thin layer before adding all of the other ingredients.
• Ensure you use the coconut oil when melting the chocolate chips as it gives the chocolate chips a more pourable texture that spreads nicely

Common Questions

Can I use a different nut butter? 
While the intention is to create a chocolate bark that is similar to a snickers bar, if needed you can use almond butter or even a seed butter of choice.

Are there other nuts I can use?
Instead of peanuts you can try chopped cashews or almonds or any other nuts of your choice.

Can I make this nut-free?
If needed for allergy purposes swap the peanuts for something else to give the same crunch like a favourite crunchy cereal or seeds.

How can I make this a vegan chocolate bark?
This viral recipe is mostly plant-based; to make it a vegan chocolate bark use dairy-free chocolate chips instead of regular.

Storage

Store in an airtight container in the freezer for up to 1 month. Alternatively store in the fridge for up to 1 week. Remove a piece anytime for easy snacking!

More easy viral desserts to make from the blog:

Viral Upside Down Puff Pastry Dessert Tarts Recipe

2 Ingredient Pumpkin Bread (with spice cake mix)

Chewy Chocolate Pretzel Bars

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5-Ingredient Snickers Chocolate Bark (viral recipe!)

This 5-ingredient date chocolate bark tastes just like a favorite snickers candy bar but it's a healthier version that's much easier to make!

Course Dessert

Cuisine American

Keyword chocolate bark

Prep Time 5 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Jess

Ingredients

• 22 medjool dates, pitted and sliced open
• 1/3 cup creamy peanut butter
• 1/3 cup chopped unsalted peanuts
• 1 1/2 cups dark chocolate chips
• 2 tsp coconut oil
• optional: sea salt

Instructions

• Layer a baking sheet with parchment paper. Layer the pitted and sliced dates in a single layer, putting the dates close to eachother, overlapping slightly. Layer another piece of parchment paper over top of the dates and use a glass to press / smash down the dates to create a single, thinner layer. Remove the parchment paper.
• Melt the chocolate and coconut oil in a microwave-safe bowl in 20 second increments in the microwave, stirring after each 20 seconds until melted.
• Drizzle the peanut butter over the flattened dates and then sprinkle the chopped peanuts over top of the peanut butter. Finally pour the melted chocolate over the date-peanut layers and if needed use the back of a spoon to gently spread the chocolate to make sure all of the edges are covered. Add a sprinkle of sea salt if desired.
• Refrigerate for at least 1 hour or freeze for at least 30 minutes to set. Use a sharp knife to slice into pieces or break into pieces and enjoy!

Notes

• Can I use a different nut butter? While the intention is to create a chocolate bark that is similar to a snickers bar, if needed you can use almond butter or even a seed butter of choice.
• Can I make this nut-free? If needed for allergy purposes swap the peanuts for something else to give the same crunch like a favourite crunchy cereal or seeds.
• How can I make this a vegan chocolate bark? This recipe is mostly plant-based so make sure to use dairy-free chocolate chips instead of regular to make it fully vegan.

The post 5-Ingredient Snickers Chocolate Bark (viral recipe!) appeared first on Cooking in my Genes.

Make this recipe in one bowl and then bake in the oven in just under 12 minutes.

Super-fudgy and gooey on the inside, these cookies are truly a knockout!

I originally created this cookie recipe for Hello Someday Crossroads Red Wine BUT I’m so excited to share it with you now on the blog!

If there is one recipe you need in your cookie repertoire it’s these chocolate brownie cookies. These cookies are like brownies in cookie form!

And a super secret ingredient that balances out the chocolate?! ESPRESSO! You can also use finely ground coffee if needed.

Chocolate Brownie Cookie Ingredients:

Chocolate: Use semi-sweet chocolate chips for these brownie cookies.

Flour: All purpose flour is the best to use for this recipe.

Ground Espresso or Coffee: The ‘secret’ ingredients helps balance out all of the chocolate flavour.

Cocoa Powder: Adds to the chocolatey goodness.

Sugars: Using both brown and white (granulated) sugar for this cookie recipe.

Egg: Helps with the fudgy, brownie texture to bind this cookie together.

Butter: Unsalted butter is the way to go.

Salt: Fine table salt works best in this recipe.

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Fudgy Chocolate Brownie Cookies

These easy Fudgy Chocolate Brownie Cookies are everything you love about brownies BUT in cookie form! Chewy & decadent & hard to resist!

Course Dessert

Cuisine American

Keyword brownie cookie, chocolate cookie, easy cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 cookies

Author Jess

Equipment

• 1 sheet pan

Ingredients

• 1/2 cup cocoa powder
• 3/4 cup all purpose flour
• 2 tbsp all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tsp finely ground espresso or coffee
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 3/4 cup white granulated sugar
• 1 egg
• 2 tbsp vegetable or avocado oil
• 1 tsp vanilla extract
• 1/2 cup semi sweet chocolate chips

Instructions

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a small bowl stir together cocoa powder, all purpose flour, baking powder, salt and espresso powder. Set aside.
• In a large bowl whisk together melted butter, brown sugar & white sugar until combined. Then whisk in egg, oil and vanilla extract until fully incorporated.
• To the wet ingredients add the dry ingredients, stirring until combined & a cookie dough forms. Lastly, fold in the chocolate chips.
• Scoop out about 2 tablespoonfuls of cookie dough per cookie & drop on the prepared baking sheet, spacing the dough about 2 inches apart. You will get about 14-16 cookies.
• Bake for 10-12 minutes until edges are set & the middle is still a bit gooey. Cool the cookies for 5 minutes on the baking sheet before moving to a cooling rack.

Notes

These cookies freeze well for up to a 1 month. To defrost remove cookie from freezer and let come to room temperature.

Soft, chewy and decadent; it’s hard to just enjoy one of these chocolate brownie cookies.

How to best enjoy these brownie cookies

• Classically with a cup of milk of choice!
• For dessert paired with a glass of wine like Hello Someday Crossroads Red Wine.
• With a cup of coffee as an afternoon treat.
• Cook a batch to give away as a Valentine’s Day gift.
• Freeze a batch for up to a month and have a cookie at the ready anytime!

More chocolate recipes to love from the blog:

One Bowl Oatmeal Chocolate Chip Cookies

Decadent Hot Chocolate Bar

Chewy Chocolate Pretzel Bars

Cranberry Chocolate Scones with Orange Glaze

Happy baking friends!

Until the next cooking adventure,
Jess

The post The Best Fudgy Chocolate Brownie Cookies appeared first on Cooking in my Genes.

These might be the easiest bars to make and they are perfect for the holidays!

If you love a salty-sweet combination for dessert I promise these bars will not disappoint.

There are two kinds of chocolate for sweetness and the pretzels give the bars a nice crunch plus a little hint of salt.

What you need to make these Chewy Chocolate Pretzel Bars

Graham cracker crumbs: The base of these bars.

Unsalted butter: Brings the graham cracker base together.

White chocolate & semi-sweet chocolate chips: The sweetness these bars need.

Pretzels: The saltiness to the sweet-salty combination of these bars.

Condensed milk: Brings the entire bar together.

Vanilla extract: Mixed with the condensed milk to cut the sweetness just slightly.

You can make these Chocolate Pretzel Bars to share at a holiday party or even gift them for family and friends. And trust me, everyone will thank you.

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Chewy Chocolate Pretzel Bars

These Chewy Chocolate Pretzel Bars are a sweet & salty dessert that's perfect for the holiday season. An easy & delicious holiday treat!

Course Dessert

Cuisine American

Keyword holiday cookies, holiday square

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 squares

Author Jess

Ingredients

• 1/4 cup unsalted butter, melted
• 1 1/4 cup graham cracker crumbs
• 1 1/2 cups chopped pretzels
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 tsp vanilla extract
• 1 300ml can sweetened condensed milk

Instructions

• Preheat the oven to 350F and line a 9x9 square pan with parchment paper (or give it a quick spray with non-stick spray).
• In a small bowl, measure out the graham cracker crumbs. Then, melt the butter and add the melted butter to the crumbs and mix until fully combined.
• Press the graham crumbs firmly into the bottom of your square pan. This will be a fairly thin layer.

  Cook's Note: I like to put a small plastic sandwich bag or plastic wrap on my hand to use to press down on the graham crumb crust in the pan.
• Sprinkle the pretzel pieces and both chocolate chips over the graham cracker layer.
• Mix the vanilla extract into the condensed milk. Then, pour the condensed milk over the chocolate & pretzels, trying to keep away from the edges of the pan.
• Bake at 350F for 22-25 minutes, until the the top is bubbling and golden. Let cool and then cut into bars the size of your choosing.

Thinking of making a few holiday treats to gift to family and friends?! Check out How to Make a Christmas Cookie Box for my best tips – you could include these chewy chocolate pretzel bars too!

Enjoy all of the sweet and salty deliciousness (and maybe share a few too!)

More holiday treats to make from the blog

Nanaimo Bars

Lemon Squares

Soft Pecan Cookies with Maple Glaze

Until the next cooking adventure,
Jess

The post Chewy Chocolate Pretzel Bars appeared first on Cooking in my Genes.

For breakfast, brunch or a snack, I’ve been enjoying these scones all, the, time.

The ingredients go really well together and bring a festive flavour to this time of year!

On colder days during the Fall and Winter season you can usually find me baking something delicious on the weekend. I like to use seasonal ingredients in the recipes I make and these scones are no different.

These Cranberry Chocolate Scones are the perfect combination of flavours for the Winter season:

Dried Cranberries:

Cranberries are a staple during this time of year but here I’ve opted for dried cranberries which give a ton of concentrated, tart flavour.

Milk or Dark Chocolate:

You can use either chocolate in these scones depending on your taste. I love to chop up a chocolate bar for this recipe but you can also use chocolate chips.

Orange Glaze:

The orange glaze goes so well with the tart cranberry flavour and the sweetness of the chocolate. It brings a bright, fresh taste to this recipe!

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Cranberry Chocolate Scones with Orange Glaze

Cranberry and chocolate is a festive combination of flavours in these light, flaky scones that are given a bright finish with an orange glaze.

Course Breakfast

Cuisine American

Keyword breakfast scone, scone

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 8 large scones

Author Jess

Equipment

• parchment paper
• large baking sheet

Ingredients

• 3 cups all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 4 tsp baking powder
• 3/4 cup cold butter, grated on a coarse cheese grater
• 3/4 cup milk or dark chocolate pieces (or chopped up from a chocolate bar) substitute chocolate chips
• 1/2 cup dried cranberries
• 1 egg
• 1 cup 2% milk
• extra milk for brushing

Orange Glaze

• 1/2 cup icing sugar
• 2 tbsp icing sugar
• 4 tsp fresh squeezed orange juice

Instructions

• Pre-heat the oven to 425F and line a large baking sheet with parchment paper.
• In a bowl combine flour, sugar, salt and baking powder and stir with a fork to combine.
• Grate the butter into the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left. 
• Measure 1 cup of milk, crack the egg into the milk and stir with a fork.
• Add the milk/egg mixture into the dry ingredients and stir with a wooden spoon a couple of turns. 
• Then add in the chocolate and dried cranberries and stir until the dough just comes together. Put a bit of flour on your hands and the parchment paper on the baking sheet, and shape the dough into a ball. Place on the parchment paper and shape/flatten the dough into about an 8 inch circle.
• With a sharp knife, cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.  
• Brush the tops of each scone with a little bit of milk and then bake in the oven for 20-22 minutes until golden on top.
• Let cool on a baking rack for at least 20 minutes before icing.
• To make the orange glaze, whisk icing sugar and orange juice. Drizzle over each scone and let set. Enjoy!

Notes

• A sharp knife is key when slicing the scones into their shaped before baking to keep their shape as best as possible!
• Scones are best enjoyed the day you make them but can be reheated for about 5 minutes at 300F on the second day then serve.

The scones come out of the oven golden brown and then you drizzle on that fresh, orange glaze.

Flaky and buttery, these scones can be made ahead of time. So, if you’re hosting brunch or breakfast during the holidays, make them the day before and simply warm them up for your guests!

I promise these Cranberry Chocolate Scones with Orange Glaze will be a hit.

These scones come together so easily I think you’ll want to make them again and again.

Until the next cooking adventure,
Jess

DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.

The post Cranberry Chocolate Scones with Orange Glaze appeared first on Cooking in my Genes.

I absolutely LOVE to bake during the holiday season. I really enjoy all of the flavours used in holiday desserts, from sweet and salty combinations to tart and bright.

My holiday baking list definitely includes something for everyone’s taste!

I can remember going to my Oma & Opa’s house on Christmas Eve when I was a kid; there would always be a large tray of assorted holiday cookies and squares out. Same for Christmas Day!

I love the assortment of flavours and could always find something (or many) delicious bites to eat.

So, I’m sharing my Holiday Baking List for 2018 full of all of my favourite baking recipes that I love to enjoy and gift to my family and friends.

Nanaimo Bars – A classic in our family, this is my Mom’s recipe and most requested recipe each year

Lemon Squares – I have always loved this tart and sweet treat, perfect to breakup all the chocolate!

Shortbread Cookies with Lemon Icing – I remember decorating these cookies as a kid and just covering them with sprinkles! So I do the same these days 🙂

Chocolate Pretzel Bars – This is a recipe I created a few years ago that definitely gives the sweet and salty vibes I love

Snickerdoodles – My favourite recipe is Ambitious Kitchen’s Grain Free Snickerdoodles; they are the softest and chewiest recipe I’ve found. It’s hard not to eat a couple at once!

Freezer Fudge – I love an easy freezer fudge, especially Minimalist Baker’s Chocolate Peanut Butter Fudge which I like to top with coconut & cinnamon too

Mixed Nuts – These are always perfect for sharing, I especially love these Coconut Cashews and these Cinnamon Toasted Almonds

Party Chocolate Bark – Part of my Sparkling New Year’s Eve Party Menu, this bark is easy to make and always a crowd-pleaser

I’d love to hear what you are baking this holiday season; let me know in the comments below!

Until the next cooking adventure,
Jess

The post My Holiday Baking List appeared first on Cooking in my Genes.

Whether you’re hosting a your family and friends or you’re having a small, cozy New Year’s Eve at home, this menu is perfect for both.

I’ve created this entire menu with YOU in mind; keeping recipes easy to you can enjoy time with family & friends while celebrating 2018 – I promise there is something for everyone to enjoy as you ring in 2018!

When I think of New Year’s Eve the words ‘pop & clink’ always come to mind. I think back to my favourite New Year’s Eve parties and they were always just a ton of FUN! So with those words in mind, this colourful décor and menu were created.

Your party will start off with a refreshing mocktail, the Ginger Honey Sparkler!

The combination of honey & ginger with sparkling water creates the most delightful sip! Plus, I cannot get enough of the ‘frosted’ rosemary sprigs – they are so festive!

Ginger Honey Sparkler

Total Time: 15 minutes
Equipment: small pot, strainer
Servings: 6-8

Ingredients:

1/2 cup fresh ginger, peeled & cut into pieces
1/4 cup honey
1/4 cup sugar
1 cup water
3 mint leaves
1-2 bottles sparkling water, chilled

Garnish:

6-8 rosemary stems (cut to fit nicely as a glass garnish)
1/4 cup sugar

Instructions:

Put all ingredients in a small pot and bring to a boil. Once simmering, turn to medium-low to keep at a simmer and simmer for 5 minutes.

Once done simmering, take the pot off of the oven and strain out the ginger and mint leaves. Set the mixture in the fridge to cool for a few minutes.

When you mixture is cooling, make your garnish. Rinse your rosemary in water, shake to get excess water off and then roll through the sugar to coat – do this for each piece of rosemary.

Once the mixture is cool assemble your mocktails.  Add 3 tbsp of your ginger-honey mixture to a glass with 1/3 cup sparkling water. Then garnish with a rosemary sprig and add ice if needed.

Cook’s Note: As I was trying to come up with a cocktail my friend Gillian mentioned to me ‘why not try a mocktail,’ thus giving guests the choice of the mocktail OR transforming this drink into a cocktail. SO, if you want to make this drink alcoholic, gin, vodka or prosecco would be a nice addition.

To accompany your Ginger Honey Sparkler are Apricot & Pecan Brie Bites.

This recipe is a riff on what my girlfriend’s Steph & Pam call my ‘award-winning recipe,’ a recipe I created to win a Style at Home Magazine contest many, many years ago. To this day, the combination of apricot jam and brie never fails to impress!

Apricot and Pecan Brie Bites

Total Time: 30 minutes
Equipment: baking sheet
Servings: 20 bites (2-3 bites per person for 6-8 person party)

Ingredients:

1 square puff pastry, defrosted & rolled out OR 1 sheet puff pastry
175g brie, cut into 20 squares
1/3 cup apricot jam
20 pecans

Instructions:

Preheat oven to 400F.  Line a baking sheet with parchment paper.

If using a square of puff pastry dough, roll out to approximately 12inch x 12inch square. Then, cut your puff pastry dough into 20 squares and place onto your baking sheet, spaced apart.

Cut the brie into 20 squares, making sure the squares are just slightly smaller than your puff pastry squares.

Bake your puff pastry squares for 10 minutes. Then, remove them from the oven and top each puff pastry square with about 1/2 tsp apricot jam, a square of brie and one pecan. Put the squares back in the oven and bake for 6-8 minutes, until brie is starting to melt.

And you can’t have a party without something sweet, so my Party Chocolate Bark does just the trick!

Using both white & dark chocolate, plus a ton of sparkly sprinkles, my Party Chocolate Bark is the perfect sweet bite to accompany your New Year’s Eve evening.

Party Chocolate Bark

Total Time: 50 minutes
Equipment: baking sheet
Servings: 6-8

Ingredients:

12oz/350g dark chocolate (approximately 2 cups dark chocolate chips)
12oz/350g white chocolate (approximately 2 cups white chocolate chips)
3 tbsp colourful sprinkles

Instructions:

Line a baking sheet with parchment paper.

First, melt your dark chocolate using a small pot on low heat, stirring constantly as the mixture melts. You can also melt the chocolate in the microwave in 30 second increments.

Pour the dark chocolate onto the parchment paper and spread out to about a quarter-inch thickness. Put the dark chocolate layer in the freezer for 20 minutes.

Once your dark chocolate has been in the freezer for 15 minutes, melt the white chocolate. Let the white chocolate sit for about 2 minutes and then remove the baking sheet from the freezer. Pour the white chocolate on top, smooth out and then sprinkle on the sprinkles. Freeze for 20 minutes.

Once your Party Chocolate Bark is set, break into chunks and keep refrigerated.

I hope you enjoy all of these recipes this New Year’s Eve; I’m sending you a virtual CHEERS from here in Calgary!

Thank you for visiting the Cooking in my Genes blog, I can’t wait to share with you so many new creations in the New Year!

More New Year’s Eve Recipe Inspiration from the blog

15 Food & Cocktail Recipes to Make for New Year’s Eve

Cocktails & Mocktails for New Year’s Eve

Until the next cooking adventure,
Jess

The post A Sparkling New Years Eve Party Menu appeared first on Cooking in my Genes.

Need a quick and easy gift for your Valentine this year?  These Chocolate Marshmallow Pops are the perfect DIY gift idea.  They’re sweet, chocolatey and homemade.  Plus, you can totally choose any of your favourite topping ingredients besides the ones in our recipe to truly make these your own.

Prep Time: 10 minutes

Equipment Needs: popsicle sticks or skewers, pan & parchment paper

Ingredients:

1/3 cup shelled pistachios, chopped
1/4 cup skor toffee bits

1/3 cup sweetened shredded coconut, toasted (low broil for about 2 mins)

1/4 cup heart sprinkles
1/4 cup pink sprinkles

1 cup semi sweet chocolate chips
1 cup dark chocolate chips
2 tsp coconut oil

21 extra-large marshmallows

Instructions:

Toppings
Chop the 1/3 cup of shelled pistachios and mix with 1/4 cup of Skor Toffee Bits.  Next, toast the shredded coconut on a pan for 2 minutes on a low-broil setting in the oven.  Lastly, mix the heart and pink sprinkles together.

Chocolate
Put the coconut oil at the bottom of the pot, then add the chocolate chips. Heat on low heat, stirring constantly as the mixture melts.  Continue to stir until fully melted and then take off the heat.

Assembly
Line a baking sheet with a piece of parchment paper. Place each marshmallow on a popsicle stick or skewer. Then, dip the marshmallow into the chocolate, letting the excess chocolate drip off.  Next, roll the marshmallow pop in the toppings – this recipe allows for 7 marshmallow pops per topping mixture.  Place each pop marshmallow-side down on a parchment-lined baking sheet.

Refrigerate for 1.5 hours and then they are ready to serve and gift!

Until the next cooking adventure,
Jess

The post Chocolate Marshmallow Pops appeared first on Cooking in my Genes.

Case in point, this super SIMPLE bark which of course includes two of my favourite things – Pistachios & Chocolate!

It’s a bit of a salty-sweet combination that I just cannot resist and would make an easy and delightful gift this holiday season. But, maybe keep a bit of it for yourself too.

Prep time: 15 minutes
Equipment:  baking sheet & medium pot/pan

Ingredients:
2 tsp coconut oil
3 cups semi-sweet chocolate chips
½ cup salted pistachios, shelled & roughly chopped

Instructions:

First, lay down a piece of parchment paper to cover your baking sheet.

Next, shell pistachios (if needed), then roughly chop.

Put the coconut oil at the bottom of the pot, then add the chocolate chips. Heat on low heat, stirring constantly as the mixture melts.  Continue to stir until fully melted and then take off the heat.

Pour onto the parchment paper, spread out to about a quarter-inch and drop the pistachios on top.

Place in the fridge for one-hour.  Remove and break up to desired size.  For longevity, store in the freezer & take out for about a half-hour to hour before serving.

Want to use this as a gift? Line whichever container you choose with parchment paper, fill with bark et voila!

Cook’s Note:  You can truly use any ingredients you desire to mix in & make this bark your own! Get creative! Some of my favourite combinations:
– Cherry & Pistachio
– Mini-Marshmallow’s & Graham Crackers
– Toffee & Salt
– Coconut

Until the next cooking adventure,
Jess

The post Pistachio-Chocolate Bark appeared first on Cooking in my Genes.