Hey you, with the leftover sprinkles from birthdays, christmas, random events, who has zero idea what to do with them. In your flurry of cupcake-decorating and cookie-bedazzling, you suddenly realized you have more sparkly goods than you do actual food.
This bark is for you.
It’s also perfect for New Year’s Eve, because all it takes is a little chocolate, some nuts, and whatever sprinkles, sparkles, or edible glitter you have hiding out in your pantry.
It’s snowing here; as in, we’re having our first official snowstorm. I’m thrilled, because although it’s not the best weather for, say, pictures of sparkle bark (sorry!), it’s fantastic weather for cooking all sorts of things for my little stay-at-home, game-filled NYE party.
This year’s theme? Toasting to 2013.
Because we’re making everything on crostini. Get it? Toast.
Try to stifle those giggles.
At this minute, I just took my favorite lemon bars out of the oven, I have homemade roasted pistachio ice cream chilling in the freezer, and I’m roasting beets for one of the crostini recipes. Also, I’m midway through a recipe for your designated drivers; if it works, I will post it, along with everything else that works. That pistachio ice cream? That’s for sure coming up, because I’ve never had better.
I love 2013 so far. Even if it’s not 2013 yet.
- 8 ounces 60% bittersweet chocolate (I use Ghirardelli baking bars)
- 12 ounces white chocolate (I use Ghirardelli baking bars, which is especially important with white chocolate for both flavor and meltability)
- 3/4 to 1 cup shelled, roasted pistachios
- all the sprinkles, sparkles, sanding sugar, nonpareils, and luster dust your heart desires.
Line either a 9 x 13 Pyrex glass baking dish or a lipped quarter sheet pan with parchment paper. Make sure it’s flat (it doesn’t have to go up the sides) and level against the bottom of the pan.
In the top of a double boiler over just simmering water, melt your 8 ounces of bittersweet chocolate. Pour into the center of the parchment-lined dish or pan, and use a rubber spatula or wooden spoon to smooth the chocolate evenly over the parchment, spreading to about a 1/2 inch from the edge of the parchment. Place in the fridge for at least 1 hour to set.
Once the dark chocolate layer is set, melt your white chocolate in the top of a double boiler over barely simmering water. Once melted and smooth, stir in pistachios until evenly distributed. Remove your dark chocolate pan from the refrigerator and set on your work surface. Gently pour the white chocolate mixture over the dark chocolate layer, trying to get it as evenly spread as possible as you pour.
Working quickly (because the dark chocolate layer will start to get melty if you disturb it too much), gently push the white chocolate mixture out to the sides so it evenly covers all of the dark chocolate layer. Tap the pan gently against the counter to meld the chocolates together and flatten them.
Sprinkle and sparkle to your heart’s content. If you’re using luster dust, I like to do that first, since it sticks to the chocolate better this way. I also went over my finished product with a little more dust, because hey; I like sparkle.
Happy New Year (almost).