White Chocolate Bark

Had a late night craving for some chocolate. Don’t you hate when that happens? Luckily, with a few ingredients from the pantry that needed to be used up, we were able to calm the craving and our sweet tooth. It’s probably the easiest thing to make too. We made two batches. One with slivered almonds and dried cranberries, and one with instant espresso and chocolate cookie wafers. Both were delicious!

What you’ll need:
•12 ounces white chocolate chips (I guess any brand would do. I don’t skimp on chocolate so I buy the good stuff)
•2 teaspoons vegetable oil (1 for each batch)
•2 tablespoons slivered almonds
•1/2 teaspoon dried cranberries (REB isn’t a fan of fruit in chocolate, so I only sprinkled this on top instead of stirring into the chocolate)
•4 chocolate wafer cookies, crushed up
•1 teaspoon instant espresso

Start by cooling a cookie sheet in the fridge (will help harden the chocolate faster)

In a double boiler, add half the chocolate chip and stir with a rubber spatula until it starts to melt. When it’s almost melted, add in 1 teaspoon vegetable oil to help smooth the process. White chocolate melts at a higher temperature. Add in the slivered almonds and stir. Spread onto the cookie sheet and add some more slivered almonds and the dried cranberries on top.

Return the bowl to the double boiler and add in the rest of the chocolate chips. Once almost melted, add in the other teaspoon of vegetable oil to help it become smooth and melted. Add in the crushed chocolate wafers and instant espresso and stir.

Spread onto the other side of the cookie sheet. You can add the remainder of the chocolate wafers on top for some added texture.
You can really add what ever toppings you want in this though. I just happen to love dried fruit and nuts with white chocolate. The possibilities could be endless!

Put the cookie sheet in the freezer for 10-15 minutes.
Then break it up into chunks and serve!

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