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Thanksgiving Day chocolate bark

Thanksgiving Day chocolate bark
Is chocolate really a traditional part of Thanksgiving? I guess the more important question is, Do I really care?

I made a version of this chocolate bark for last year’s Thanksgiving celebration and it was devoured by a pack of hungry vegans in moments. Chocolate bark is shockingly easy to make, decadent and makes a great canvas for so many different texture and flavor add-ins you can tailor to what you are seeking. For this bark, I wanted to contribute familiar flavors of the season: cranberries (as in cranberry sauce), pecans and marshmallows (as in sweet potato casserole). The chewy tartness of the dried cranberries is a great complement to the crunchy, naturally sweet pecans; marshmallows are fun any time of year and the chocolate pulls it all together lusciously. Give it a try this Thanksgiving.

1 cup toasted, pecan halves, reserving 2 tablespoons for topping
1/4 t. salt
1 lb. vegan, Fair Trade chocolate chips, reserving 2 oz.
1 T. coconut oil
2 t. pure vanilla extract
2/3 cup dried cranberries
1 cup vegan mini-marshmallows (like Dandies) or 1 cup regular vegan marshmallows, cut in half

Preheat oven to 325 degrees. Place the pecan halves on a pie plate with a light sprinkling of salt and let bake for 6 - 8 minutes. Remove and you’re done with the oven now.

Place parchment paper on a cookie sheet.

Heat a couple of inches of water into a simmer in a pot on the oven.

In a larger bowl, place the chocolate chips (reserving approximately two oz.) and coconut oil, stirring with a rubber spatula or wooden spoon until melted. Remove the bowl from the simmering pot, add the remaining chocolate chips, and stir to combine. Put the bowl back onto the pot and stir together until entirely melted, and then remove. Keep the water at a simmer, and be very careful to not get any water or steam into the chocolate or it can “seize.”

Add all the dried cranberries and the toasted pecan halves, except for the remaining two tablespoons. Stir together until mixed well. Pour onto the prepared cookie sheet, spreading until flat.

On the top, intersperse the marshmallows and remaining pecan halves until pretty. Refrigerate until solid and enjoy!

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