White Chocolate Cranberry And Pumpkin Seed Bark Food

PUMPKIN BARK

Steps:

• In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally. Once melted, pour over a cookie sheet and spread until even - should be a fairly thin layer.
• Place pan in freezer to harden for at least 10-15 minutes.
• Rinse your bowl clean and melt the white chocolate chips, stirring occasionally. Once melted, remove from heat and add pumpkin pie spice. Stir until thoroughly mixed.
• Remove pan from freezer and pour white chocolate over the top of the dark chocolate, moving quickly to spread it carefully in an even layer directly on top. Get the edges as close to lined up as possible.
• Quickly sprinkle on almonds, pumpkin seeds and cranberries. Pop in freezer for another 10-15 minutes.
• Then break into pieces and store in an airtight container or bag. Refrigerate to keep fresh for longer.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.