Black and White Holiday Bark - 12 Days of Sugar, Day 2



  • 1 pound bittersweet or semisweet chocolate , chopped
  • 1 cup Rice Krispies cereal
  • 3/4 cup dried cranberries , divided
  • 1 pound white chocolate , chopped
  • 1/4 cup milk chocolate chips


  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.
  2. In a medium size microwave-safe bowl, microwave 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.
  3. Spread the chocolate into the prepared pan and chill until firm, about 30 minutes.
  4. Melt the white chocolate using the same method as the dark chocolate.  When the white chocolate is completely melted, stir in the rice krispies and 1/2 cup of the cranberries until everything is evenly mixed.
  5. Spread this mixture over the chilled chocolate mixture in an even layer.
  6. Sprinkle the remaining 1/4 cup cranberries over the top. Chill for 30 minutes or  until the white chocolate layer is set.
  7. Place the chocolate chips in a small ziploc bag, microwave for one minute.  With your hands gently squish the chocolate chips, until smooth.  If needed, microwave in 20 second increments until chocolate chips are completely melted.
  8. Snip a tiny corner off the bag and drizzle it over the top of the bark. Let the bark sit for 10 minutes until the drizzle is set.
  9. 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 Notes

The only thing I will do different when I make this again is add more Rice Krispies. I loved the crunch in this and think it would even better with more crunch.  I think about another 1/2 cup would be perfect.