Chocolate Gelt Bark
Ingredients
- 12 oz dark chocolate chopped
- 8 oz white chocolate chopped
- 15 chocolate gelt coins unwrapped
- 0.25 cup white and blue nonpareils or sprinkles
- 0.25 tsp flaky sea salt
Instructions
- Line a baking sheet with parchment paper.
- Melt dark chocolate in a heatproof bowl set over barely simmering water, stirring until smooth and glossy.
- Pour the melted dark chocolate onto the parchment, spread into a rough 9x13 inch rectangle with an offset spatula.
- Melt the white chocolate the same way, in a separate bowl.
- Drizzle white chocolate over the dark layer, swirl the two together with a toothpick for a marbled look.
- While still wet, press the gelt coins into the chocolate in a scattered pattern.
- Scatter sprinkles and flaky salt over the top, pressing lightly so they stick.
- Chill 30 minutes until fully set and firm to the touch, then break into shards.
Good to Know
Swap the gelt coins for pretzels or dried cranberries if anyone at the table skips chocolate-on-chocolate.