This is another Christmas treat recipe that I got from a co-worker. My husband tried to convince me that this batch should be a “test batch” but I managed to save most of it and hide it away from him. And then I ate a couple of pieces. And maybe another. I think I might have to buy some more dark chocolate tomorrow.
It’s an un-recipe, really. You can put anything in this that you like – the only constants are good quality dark chocolate and candied ginger. I like to make mine with a salted nut of some kind, though having forgotten to buy peanuts or cashews one year, I substituted trail mix and it turned out great. The proportions are up to you, but I will give you what I use.
Dark Chocolate Candied Ginger Bark
- 1 lb dark chocolate (I use wafers)
- 1/4 to 1/3 cup of candied ginger, chopped into smaller pieces
- 1/3 cup or more dried cranberries
- 1/3 cup or more nuts (macadamia, cashews, peanuts, almonds – all good)
Melt the chocolate in a double boiler, add in remaining ingredients and spread on a wax paper lined baking sheet. Put it someplace cool to harden, then gently break into pieces. Store somewhere cool until needed.
I usually just store my candies and fudge out in the garage until Christmas. I did learn the hard way to keep them up out of the reach of the dogs. They can demolish hours of work in seconds. And our vets are our friends, but even they get tired of telephone calls on weekends and holidays.