Snow crunching underfoot, houses outlined in sparkly lights, the smell of freshly baked cookies wafting out of the kitchen — the holidays are here again!
To kick off this holiday season, I attended Lifestyle Publications cookie exchange. It was a fabulous time with good friends, holiday tunes and lots of cookies. I brought chocolate raspberry bark for my “cookie” submission, and it was a hit! Boulder Lifestyle is featuring my recipe along with a few others in their current issue. Check out the full article and see my recipe below:
Holiday Chocolate Raspberry Bark
10 oz chocolate chips (at least semi-sweet, preferably 60%)
1/2 c. freeze dried raspberries, crushed
1/2 c. cacao nibs, crushed
Melt chocolate in a double boiler over medium heat. Stir in raspberries and cacao nibs and spread on wax paper on a cookie sheet. Place in freezer for approximately 15 minutes or until firm. Break bark into pieces with hands & enjoy!
**you can also substitute 3/4 toffee pieces (Heath) to stir in, spread on wax paper on cookie sheet, and generously grind sea salt on the melted chocolate before freezing.
Merry Christmas, Happy Hanukkah, Happy Whatever Holiday You Celebrate, and, of course, Happy Organizing!