Christmas Bark

Prep time:15 min
Total time:35 min

Yield 1 1/4 lb


3 bars (100g each) good-quality white chocolate

3 bars (100g each) good-quality dark chocolate

1/2 cup Longo’s Dried Cranberries

1/2 cup Longo’s Roasted & Salted Pumpkin Seeds


  • Chop each chocolate separately into small pieces about the size of chocolate chips. Set aside 1/2 cup of each type of chocolate in separate small bowls.
  • Microwave remaining dark chocolate in medium microwave-safe bowl in 30-second intervals, stirring in between, until melted. Immediately add the reserved dark chocolate. Stir until melted and shiny. Repeat with white chocolate, microwaving in 15-second intervals to prevent scorching.
  • Pour white and dark chocolate onto parchment-paper-lined rimmed baking sheet. Drag the tip of a rubber spatula back and forth through the chocolate to form a swirl pattern. Sprinkle with cranberries and pumpkin seeds. Press toppings lightly into the chocolate.
  • Refrigerate for about 20 minutes or until bark is set. Break into pieces and store in airtight container at room temperature. (Make-ahead - Bark will keep for up to 2 weeks, if starting to soften, store in refrigerator.)
  • Tip
  • Chocolate can also be melted in heatproof bowl set over a saucepan of hot (not boiling) water.

Nutritional Information

Per serving: 150 calories
  • Protein 2g
  • Fibre 1g
  • Fat 10g
  • Sugar 14g
  • Carbs 16g
  • Sodium 10mg