Superfood Christmas Bark
1. In large skillet, toast pistachios, pecans and almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. .
2. Line 13 x 9-inch baking dish with foil extending 2 inches over opposite sides of dish.
3. In small saucepot, cook and stir chocolate, with rubber spatula, over low heat 5 minutes or until most chips are melted; remove from heat and stir until all chips are melted. Spread chocolate over foil in prepared dish; sprinkle with blueberries, cranberries, chia seeds, salt and nut mixture. Tap dish on work surface to remove any air bubbles; refrigerate 45 minutes.
4. Use foil to lift bark from dish; peel off foil and break into large pieces. Refrigerate bark in an airtight container up to 2 weeks..
- 17 g 17g Fat
- 8 g Saturated
- 103 mg sodium
- 26 g Carbohydrates
- 1 g Fiber
- 19 g Sugars
- 16 g Added Sugars
- 4 g Protein
Directions
1. In large skillet, toast pistachios, pecans and almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. .
2. Line 13 x 9-inch baking dish with foil extending 2 inches over opposite sides of dish.
3. In small saucepot, cook and stir chocolate, with rubber spatula, over low heat 5 minutes or until most chips are melted; remove from heat and stir until all chips are melted. Spread chocolate over foil in prepared dish; sprinkle with blueberries, cranberries, chia seeds, salt and nut mixture. Tap dish on work surface to remove any air bubbles; refrigerate 45 minutes.
4. Use foil to lift bark from dish; peel off foil and break into large pieces. Refrigerate bark in an airtight container up to 2 weeks..
