Snow makes me productive.
I don’t know why, but it does.
And look — we got over 4 inches!
This morning I had made three baked goods and a soup by 10:30. If that’s not productivity, I don’t know what is.
I ended up making something I wasn’t originally going to make — chocolate bark!
Newman’s Own Organics sent me a lot of chocolate bars a while back — and I have been nibbling away at them and wondering when I would be inspired to use them for something delicious.
Finally feeling inspired (and fully noting that my kitchen was a disaster area), I whipped up the easiest chocolate bark.
Maple Pecan Chocolate Bark
- 4 bars Newman’s Own Organics Chocolate bars (about 10 oz.) — I used a variety of dark chocolates
- 1/2 cup chopped pecans
- 2 tbsp. maple syrup.
Start by preheating your oven to 270 degrees. Lightly toast your pecans for 8 minutes. Meanwhile, bring a saucepan of water to a rapid boil on the stovetop. Place a large mixing bowl (oven/microwave safe) on top of the saucepan and melt chocolate using the double boiling method.
While your chocolate is melting, transfer your pecans to an 8×8 dish, lined with greased wax paper.
Stir constantly with a rubber spatula and add maple syrup while melting. One the chocolate has melted, quickly transfer the chocolate over the top of the pecans, and use a knife to smooth the chocolate out.
Transfer your 8×8 dish to the freezer for 1-2 hours. Once the bark has set, break it apart with your hands or a large knife.
Try not to drool.
Or go into a sugar coma (which I did today….)
And eat this chocolate bark as an appetizer to another crowd pleaser: Loaded Cabbage Soup.
Actually, eat this chocolate bark all the time — not just as an appetizer.
I hope I have company soon… my freezer is chalk full of desserts.
It’s all about balance — but someone needs to save me from myself.
Question: What is your absolute favorite holiday treat?
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