Are you a Christmas procrastinator? A Christmas Eve shopper? A make-a-quick-run-to-the-store-at-5-pm-on-Christmas-Eve-because-you-forgot-something-for-Christmas-morning-breakfast person?
I am not a Christmas procrastinator, despite coming from a long line of them (and marrying one!). My father is notorious for shopping on Christmas Eve and staying up all night watching “A Christmas Story” while wrapping all his gifts in newspaper. Every year.
I, on the other hand, couldn’t be more opposite. All my shopping, baking, wrapping, and menu planning are usually done at least a week or two before Christmas. Annoying, huh? I can’t help it! I’m organized to a fault and know myself well enough to know that waiting to the last second will only stress me the heck out. Like, big time. I like a plan.
That all being said, this year was the first year where I wasn’t quite on top of things. I would like to chalk it up to having a 1-year-old lovebug running around all the time, but I don’t think that’s it. After all, last Christmas, I was basically strapped to the couch most of the time breastfeeding a newborn. The Christmas spirit was just a little bit…delayed in hitting me this year. The past couple weeks have been a whirlwind of shopping, wrapping, planning, and baking. And while I’ve loved every second, I did crave my usual style of organization.
If you’re like me this year (or if you’re a repeat offender), I’ve got the perfect last-minute treat that you can bring as a hostess gift or even serve alongside those platters of Christmas cookies and other baked goods. Chocolate bark!
Chocolate bark is awesome for many reasons, the first being how freaking EASY it is. You basically melt chocolate and top it with whatever you want. And then it’s just a waiting game until it’s set and you haphazardly break it into chunks. It really couldn’t be simpler. ANYONE can make it.
Another reason I love chocolate bark so much: it is daaaaarn tasty. I mean, there’s a reason that there are 43983249824984 recipes for the stuff on Pinterest. People love it! My absolute FAVORITE variation is of course peppermint bark…anything chocolate and mint has got me weak in the knees. BUT, peppermint bark is so five years ago. I wanted to do something a little different (but still just as easy!) this year.
I give you butterscotch chocolate bark! With sea salt!
Now, here’s the thing with butterscotch: I’m usually not a huge fan. It falls into the “too sweet” category for me. BUT! When you pair it with a rich, dark, slightly bitter chocolate and a generous sprinkling of sea salt, it’s so up my alley. It’s the perfect mix of sweet, salty, buttery, and..of course…chocolatey. Basically, it’s all you need in life. Such a great balance of flavors and textures. It’s also something a little bit different (but not too weird) that you can be confident in serving to family and friends.
This butterscotch chocolate bark is great for Santa’s cookie plate, too. Just sayin’.
- 8 oz bittersweet chocolate, chopped
- 6 oz butterscotch chips
- 2 oz white chocolate chips
- Flaky sea salt
- Mini chocolate chips, for garnish
- Melt the bittersweet chocolate over a double boiler until smooth and glossy. Line a baking sheet with parchment paper and, working quickly, spread the warm chocolate out in an even layer. You can form any shape you like, just as long as it’s spread evenly.
- Place in the fridge for an hour. Wash out the bowl used for the dark chocolate and add in the butterscotch and white chocolate chips.
- Microwave the butterscotch chip mixture in 30-second increments, stirring after each one, until the chips are mostly melted. Stir until smooth and completely blended.
- Working quickly, spread the butterscotch layer over the chilled chocolate layer, spreading it to the edges.
- While the top layer is still warm, top with a couple handfuls of the mini chocolate chips and a generous sprinkling of flaked sea salt. Place in the fridge to set for at least an hour.
- Using your hands or a knife, cut or break the bark into pieces. Keep in a cool place in an airtight container. I keep mine in the fridge because it holds its shape better, and also because I like to eat this stuff chilled!