If you’re looking for a delicious, flavorful holiday treat that looks beautiful, will impress a crowd and takes less than 30 minutes to make, this sweet, spicy and salty dark chocolate bark is the recipe for you!
As a dietitian, I love seeing my friends and family enjoy delicious holiday foods, including treats. I relish in the joy that holiday foods bring, and the memories that they help create. I remember back to when I was a kid and the smell and taste of my Grandma’s nuts and bolts… so whenever I taste it, I get a warm fuzzy feeling that brings me back to my Christmas when I was young. Different foods offer different types of value. It doesn’t always have to be in the form of nutrition, but it can be joy, creating memories and connection too!
Imagine a super fancy and beautiful holiday treat that takes no time at all to throw together. The best, right?! That’s why this dark chocolate bark is one of our go-to Christmas treats. I will often make a few batches (with different toppings – the kids love this Candy Cane Dark Chocolate Bark too!), and give them away as holiday gifts, teachers gifts or bring to baking exchanges. Chocolate bark is always a hit (for chocolate lovers anyways), and again, is SO simple and easy to make.
This Dark Chocolate Bark is Versatile
This version is a little bit more sophisticated than others in terms of flavours, because it has sweet (chocolate), tart (dried cranberries), spicy (candied ginger) and salty (sea salt). It’s not for everyone, so know too that you can adjust the ingredients as you wish! Some people prefer just sprinkled almonds and cranberries on top, or ginger lovers might skip the cranberries and add more ginger! That’s the beauty of chocolate bark… you can customize it however you’d like it!
I find that this bark is best made with dark chocolate but you can use milk or white chocolate too! Whatever you love more.
Sea salt Sprinkled Dark Chocolate Bark with Almonds, Cranberries and Ginger
If you’re looking for a delicious, flavorful holiday treat that looks beautiful, will impress a crowd and takes less than 30 minutes to make, this sweet, spicy and salty dark chocolate bark is the recipe for you!
Ingredients
- 2 170g (12oz) packages of goof quality 70% Dark Chocolate (Baker's or Lindt are great)
- 1/3 cup roasted almonds
- 1/3 cup chopped candied ginger
- 1/3 cup dried cranberries
- 1 tsp coarse sea salt
Instructions
- Have a parchment paper or silicone mat-covered cookie sheet ready.
- In a double boiler on simmer (or a glass bowl over a pot of boiling water), melt chocolate while stirring constantly.
- When fully melted, remove from heat and cool for 5-10 minutes.
- Stir in dried fruit and/or nuts.
- Pour onto cookie sheet and spread it out until it is about 1/4 inch thick all over (you can also sprinkle toppings on after you’ve poured and spread the chocolate).
- Place the cookie sheet into fridge for 5 minutes until partially set.
- Remove from fridge. Sprinkle the sea salt on top and put back in the fridge to set completely (about an hour).
- Break into small pieces and enjoy. You can freeze in an airtight container or ziplock bag as well.
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![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
Rebecca says
Rebecca at rcramer1@gmail.com
Love your recipes but would love to know what size portions do you recommend and approximately how many calories,
Thanks
Rebecca
Sarah Remmer says
Hi Rebecca. I typically don’t comment on portion sizes or calories. But for me – I’m a chocolate fan. So two pieces is my portion 🙂