With Christmas only a couple of weeks away and Hannukah only three weeks away, we thought that you might enjoy a week of easy treats that you can make with your children. First up is this glam chocolate bark bedecked with Goji berries and Pistachios. We, fortunately, live right down the street from nut Shangri-la, Bazzini’s, where the in-house specialty is pistachios. Who could resist picking up a “colossal” sized bag to make a few treats. They also stock more the more exotic dried fruits, like goji berries, there. These Asian berries are packed with anti-oxidants, and if you believe the story on the back of the bag, will cure all sorts of ills and improve immune function and eyesight. They taste really good, too, especially alongside chocolate.
If cookie-baking makes you a wee bit nervous, then this would be the homemade treat to try your hand at first. While the technique is simple, it looks like you slaved big time and would make an impressive gift for teachers, neighbors, or grandparents from the kids. You could also, as we will, tuck it into an Advent pocket for siblings.
Chocolate Bark with Dried Goji Berries and Pistachios
*12 oz. bittersweet chocolate
*8 oz. white chocolate
*1/2 c. dried goji berries
*a couple of handfuls of pistachios, shelled and with the skin removed
Together: Put the pistachios in the food processor and let your Yummy press the pulse button for 15 seconds. Alternately, you can put the pistachios in a plastic Ziplock bag, seal the bag, and have your mini-chef roll over it and pound it with a sturdy rolling pin. (We prefer the low-tech ways for more mini-chef involvement, but if you truly are in a pinch for time or if your Yummy is very small, then go for the processor.)
Line a rimmed baking sheet with parchment paper, and set aside.
Big Person: Melt the dark chocolate in medium saucepan over low heat, and melt the white chocolate in another small saucepan over low heat. Give each pan its own rubber spatula for stirring and stir each chocolate from time to time till it is completely melted and smooth. Remove from the heat.
Pour the DARK chocolate out onto the prepared parchment.
Together Again: Let your mini-chef spread out the chocolate with a spatula. Now, take small spoon and spoon “polka-dots” of the white chocolate over the dark chocolate. Using toothpicks or a skewer, swirl the dark and the white chocolate together.
Sprinkle on the pistachios and then the Goji berries over the chocolate. Place the baking sheet in the refrigerator and let cool about 20-30 minutes. Clean up all the chocolate that you’ve bathed in while you wait..
When the bark has chilled, take the bark out of the fridge and break it up into good sized pieces.
