I contemplated whether or not to blog today. Lots of bloggers around the virtual world are not sharing regularly scheduled posts in remembrance of those affected by the horrific events from Friday.
For them, their worlds are stuck on pause. They remember because that is all they are able to do, today and probably everyday for as long as they live.
For us, those directly unaffected, we can remember and honor those little lives that were lost by YOLO-ing to the best of our freaking ability every moment of everyday. We can laugh. And we can hug. We can say "I love you." And we can eat lots of chocolate and butter. We can cherish the moments we have with the people we have. And we must do all these things because WE CAN.
And we should not take for granted the things that we can do while we can do them so I will share this recipe with you because it reminds me of my family. If you're in the throes of your holiday baking, this is a quick and tasty dessert (or snack) that just screams Christmas.
Sandy Hook Elementary School & community - you are in my thoughts and prayers that you find strength to un-pause and move forward.
Here's the recipe!
Makes at least 2 dozen pieces
1 bag dark chocolate chips (I used Ghirardelli)
1 bag white chocolate chips (I used Ghirardelli)
2 tsp canola or vegetable oil
10 – 12 candy canes, crushed finely (but not pulverized in a food processor)
Line a 13x9 cookie sheet with a piece of parchment paper. In a microwave safe bowl, melt the dark chocolate chips with 1 tsp oil at 30 second increments, stirring frequently. When it is smooth and fully melted, pour it onto the baking sheet and use an offset spatula (or knife if you don’t have one), to spread it out and cover nearly the entire pan. (I like my bark fairly thin, but if you like your thicker, just spread it out to cover less area.) Place in the refrigerator for at least 30 minutes to harden.
Melt the white chocolate chips with 1 tsp oil at 30 second increments, stirring frequently. When it is smooth and fully melted, pour it over the hardened dark chocolate and spread it out quickly to cover. (You must do this quickly or it will start to melt the dark chocolate and then you’ll have marbled bark) Generously sprinkle the crushed candy canes over the white chocolate and then place in the refrigerator for at least another 30 minutes.
When it is very hard, break it into pieces. (I break mine rather than cutting it because I prefer that look. I also break it into different sized pieces for those who just want a bite and those who want a big ‘ole piece of bark – me.) Store in the refrigerator!