My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Layered Chocolate Bark with Candied Orange Peel, Pistachios & Cranberries

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This stuff is like crack. No – I’m not talking about the kind of crack our mayor (Rob Ford) is smoking. This is the good stuff.

To start the process first off – we need to make some awesome-tastic candied orange peel. I was skeptical – but upon tasting – it really is candy so just make it, okay?

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1 large orange (I used 3 clementines because I didn’t have an orange on hand – works just the same)
2 cups sugar (divided into 1 1/2 cups, and 1/2 cup)
1 1/2 cups water

1. Cut peel on each orange into vertical segments. Try to remove the peel in one piece on the way down (including white pith). Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes. Drain, rinse, and drain again.
2. Bring 1 1/2 cups sugar and 1 1/2 cups water to boil in medium saucepan over medium heat, stirring to dissolve the sugar. Add orange peels. Return to boil. Reduce heat and simmer until the peel is very soft, about 45 minutes. Drain.
3. On a baking tray lined with parchment, toss the orange peels with the remaining 1/2 cup sugar. On a piece of aluminum foil, remove each piece from the sugar and lay to dry out a little bit. **YOU WILL NOT BE USING ALL THE CANDIED ORANGE PEEL FOR THE BARK – IT FREEZES VERY WELL!**
4. Once dried out and hardened, take as much as desired for the bark and chop approximately the size of dried cranberries. No one like a giant bite of candied orange peel. (Well some of us don’t…)
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And now on to the chocolate.
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I went all out for this one. For 5 bucks at the Bulk Barn… why not take it that extra step? We all know and love regular chocolate bark (if you don’t, just get out), so adding in that layer of white chocolate really just takes bark to a whole new level of chocolatey joy. Not to mention it looks way prettier and people WILL flock to you asking for it. Like birds. I know so.
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6 oz semi sweet chocolate, chopped
6 oz white chocolate, chopped
1/4 cup dried cranberries
1/4 cup shelled, raw pistachios, roughly chopped
1/8 – 1/4 cup chopped candied orange peel

1. Line a 8″ x 8″ brownie pan with parchment (I like to spray the pan a little with cooking spray to help the parchment stick).
2. Using a double boiler, melt the semi sweet chocolate. Pour into the bottom of the brownie pan. Place in the freezer.
3. Using the same bowl (or a different one, I used the same one – **NOTE: MAKE SURE YOU WASH AND DRY THE BOWL EXTREMELY WELL BEFORE REUSING IT**, melt the white chocolate. Remove the pan from the freezer and spread the white chocolate over top of the semi sweet chocolate. Sprinkle all toppings over top and gently press them into the chocolate. Place into the freezer to set (doesn’t take long, 20 minutes maybe to be certain).
4. Once set, remove from the pan, and cut into whatever sized pieces you like! I trimmed the edges first, it looks nicer.

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