Need inspiration for a tasty homemade holiday gift? This kitchen sink holiday bark is perfect for gift giving.
Courtesy of Amanda Riva of The Hot Plate.
Line a 9 x 13-inch (3.5 litre) metal baking pan with parchment paper so it overhangs the ends. Combine gingersnaps, crystallized ginger, pretzels, caramels, pistachios and cranberries; set aside. Place the dark chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat.
Pour chocolate onto the prepared pan and spread evenly. Sprinkle with gingerbread mixture. Drizzle melted white chocolate over bark. Refrigerate for 1 hour or until chocolate is set.
Remove from pan and peel off the parchment paper. Break the bark into pieces. Store in airtight container for up to 1 week.
Note: Substitute your favourite nuts and dried fruit for the pistachios and cranberries if desired.