Becky's Black and White Holiday Bark

Recipe from Mel's Kitchen Cafe

Black and White Holiday Bark

Black and White Holiday Bark

YIELD: MAKES ABOUT 25 PIECES

Note: If you are not a dark chocolate lover (I'm crying tears for your soul right now), you can try substituting milk chocolate, but I have not tried it and am guessing it will make the total package much, much sweeter so attempt at your own risk. Also, it's very important to use bar white chocolate, not white chocolate chips, as the chips can have serious issues when being melted.

INGREDIENTS

• 1 pound bittersweet or semisweet chocolate, chopped
• 1 cup Rice Krispies cereal
• 3/4 cup dried cranberries, divided
• 1 pound white chocolate, chopped (do not substitute white chocolate chips!)

DIRECTIONS

1. Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil, allowing the foil to extend over the sides, and set aside. In a medium microwave-safe bowl, microwave all but 2 or 3 tablespoons of the chopped bittersweet or semisweet chocolate at 50% power for 1 minute. Stir, scraping down the sides. Continue microwaving at 30 second intervals, still at 50% power, until small lumps remain. Stir until the chocolate is completely melted and smooth. Spread the chocolate into the prepared pan and chill until firm, about 30 minutes.
2. Melt the white chocolate using the same method as the dark chocolate, keeping in mind that white chocolate melts at a lower temperature than dark chocolate so take care not to scorch it. When the white chocolate is completely melted, stir in the rice krispies and 1/2 cup of the cranberries until everything is evenly mixed. Spread this mixture over the chilled chocolate mixture in an even layer. Sprinkle the remaining 1/4 cup cranberries over the top. Chill for 30 minutes, until the white chocolate layer is set.
3. Melt the 2 or 3 reserved tablespoons of dark chocolate in the microwave and transfer to a small ziploc bag, making sure to pour it all into one corner of the bag. With the pan of bark right in front of you, snip a tiny corner off the bag where the chocolate is and drizzle it over the top of the bark. Let the bark sit for 10 minutes until the drizzle is set. Remove the bark from the pan by lifting up on the foil. Carefully peel the foil away. Cut the bark into squares with a sharp knife. The bark will keep, well-covered, in the refrigerator for up to a week.

Recipe Source: adapted slightly from America’s Test Kitchen Holiday Cookies 2010

Chocolate Cheesecake

I got this recipe from my friend Heather.  It is delicious and rich.  I like it served with a raspberry sauce the best.  Just frozen raspberries with a little sugar mixed in heated in a saucepan.

Chocolate Cheesecake

Crust :
2 cups crushed chocolate graham crackers
1/2 cup sugar
1/2 cup butter

Filling :
2 cups semi-sweet chocolate chips
1 envelope unflavored gelatin
1/2 cup milk
16 ounces cream cheese
1/2 cup sour cream
1/2 cup whipping cream (whipped)

Instructions:

Crust :
Combine crumbs, sugar and butter.  Mix well.  Press firmly onto bottom and 2 inches up sides of a 9 inch springform pan.

Filling:
In a heavy sauce pan over low heat, melt chocolate.  In a small sauce pan, sprinkle gelatin over milk.  Let stand for 1 minute.  Warm over low heat, stirring frequently, until gelatin is dissolved.  In a large mixing bowl beat cream cheese, sour cream, and chocolate until fluffy.  Beat in gelatin.  Fold in whipped cream, pour into crust.  Chill about 3 hours or until firm.