Hello my dear friends! How’s the holiday season treating you so far? As stressing as this time of year can be, I try my best to remained focused on what it’s all about, celebrating Jesus!
….and what’s better for a celebration than dessert?
Like we did for Thanksgiving, my bloggy friends and I got together to share a delicious holiday feast, a holiday Cookie Exchange to be exact.
While I don’t have an out of the park holiday cookie recipe, I do make a Spiced Chocolate Bark every year, it’s a tradition at our home, so I’m sharing it with you!
{I discovered this one on Emeril Live about 6 years ago, and have tweaked it to make it my own}
Ingredients
- 4 tbsp. butter
- 1/2 cup brown sugar
- 2 cups pecan pieces
- A pinch of:
- salt, cayenne pepper, nutmeg, cinnamon
- 1 pound semisweet chocolate chips
- 1 pound white chocolate chips
- 2 cups of Craisins (in cherry flavor)
Directions
Preheat the oven to 400 degrees F.
In a large saute pan, melt the butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly.
Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove from the oven and cool completely.
Fill 2 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer.
In two separate mixing bowls, add the different types of chocolate into the individual bowls. Place the bowls over the saucepans; after about 2 minutes over the heat, the chocolate will start to melt.
Stir each chocolate until totally melted. Remove the chocolate from the heat and pour each type of chocolate over the a large parchment paper-lined baking sheet. Sprinkle the pecans and craisins over the chocolates.
Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Set in the refrigerator to set overnight. Break the bark into medium pieces serve and enjoy!
For a fun Christmas gift you can fill a jar with pieces of the Spiced Chocolate Bark and dress it up with pretty ribbon and a gift tag!
Check out some other fabulous cookie recipes to try this holiday season from some very talented bloggers!
Yield: 16
Spiced Chocolate Bark Recipe
Spiced Chocolate Bark Recipe
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
- 4 tablespoons butter
- 1/2 cup brown sugar
- 2 cups pecan pieces
- Pinch of salt
- Pinch of cayenne pepper
- Pinch of nutmeg
- Pinch of cinnamon
- 1 pound semisweet chocolate chips
- 1 pound white chocolate chips
- 2 cups cherry flavored dried cranberries
Instructions
- Preheat the oven to 400 degrees F.
- In a large saute pan, melt the butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans, salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly.
- Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove from the oven and cool completely.
- Fill 2 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer.
- In two separate mixing bowls, add the different types of chocolate into the individual bowls. Place the bowls over the saucepans; after about 2 minutes over the heat, the chocolate will start to melt.
- Stir each chocolate until totally melted. Remove the chocolate from the heat and pour each type of chocolate over the a large parchment paper-lined baking sheet. Sprinkle the pecans and craisins over the chocolates.
- Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Set in the refrigerator to set overnight. Break the bark into medium pieces serve and enjoy!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 14mgSodium: 61mgCarbohydrates: 47gFiber: 4gSugar: 42gProtein: 4g
Andes Mint Cookies from Artsy Fartsy Mama
Snowman Oreo Truffles from Repeat Crafter Me
Cereal Wreaths from Bear Rabbit Bear
Mocha Cookies from One Artsy Mama
Christmas Mice from Happy Hour Projects
Mars Bars Squares from Becoming Martha
Thin Mint Cookies from Create.Craft.Love
Soft Gingersnaps w/Pumpkin Dipping Sauce from Ladybird Ln
Marshmallow Chocolate Squares from Jessie Street Designs
Peppermint Bark from Wait ‘Til Your Father Gets Home
I hope you find lots of sweet inspiration in these delicious recipes!
Cranberry Morning says
The spiced chocolate bark looks amazing. You had me at ‘cayenne.’ It makes so many things taste way better!! thanks for the recipe.
Lita says
I like this idea of adding a little spice to things. I might try chipotle chile powder. Just a pinch. Thanks for sharing. Drop by my kitchen. I love to talk “food”. http://www.tumbleweedcontessa.com
Lynn says
Thanks for sharing all these wonderful recipes. They made such a wonderful picture.
Crystal says
Great recipes. Thanks for sharing!!
Ladybird Ln says
These look great, I love recipes that our family favorites, I will have to give this one a try!
Carlee
http://www.ladybirdln.com
Amanda says
Sounds super yummy! I love the spices.