Over Thanksgiving, my sister wanted to make chocolate bark to bring back to school to give to her friends as a holiday gift. She's allergic to most nuts, but she can have pistachios. The coarse sea salt gives these a very nice texture. This is best stored in the refridgerator.
Ingredients:
1 (11.5 oz) bag dark chocolate chips
1 (11.5 oz) bag milk chocolate chips
3 tablespoons coarse sea salt
1/4 cup pistachios, crushed
Preparation:
1. Line a 13x9 cookie sheet with parchment paper.
2. Double boil dark and milk chocolate chips together. Stir constantly to prevent chocolate from burning.
3. When melted, pour onto parchment paper and spread evenly over the cookie sheet with a spatula.
4. Sprinkle evenly with coarse sea salt and crushed pistachios.
5. Refrigerate for at least one hour, then break into chunks. Store in an airtight container. Refridgerate.
Ingredients:
1 (11.5 oz) bag dark chocolate chips
1 (11.5 oz) bag milk chocolate chips
3 tablespoons coarse sea salt
1/4 cup pistachios, crushed
Preparation:
1. Line a 13x9 cookie sheet with parchment paper.
2. Double boil dark and milk chocolate chips together. Stir constantly to prevent chocolate from burning.
3. When melted, pour onto parchment paper and spread evenly over the cookie sheet with a spatula.
4. Sprinkle evenly with coarse sea salt and crushed pistachios.
5. Refrigerate for at least one hour, then break into chunks. Store in an airtight container. Refridgerate.