Perfect for a dessert table or bagged as gifts for friends and family, this holiday kettle corn bark with dark and light chocolate, cranberries and pistachios is a yummy holiday treat that couldn't be easier to make.
1 bag (10 oz)O Organics Organic Semi-Sweet Chocolate Chips white chocolate
8 ozwhite chocolate, broken into small pieces
1cuppistachios, roasted and salted
2/3cup O Organics Dried Cranberries
2tbsp O Organics Organic Coconut Oil
Line a 12x 17-inch baking sheet with wax or parchment paper. Spread kettle corn on the lined baking sheet in one thin single layer.
Melting The Chocolate - Put the semi-sweet chocolate chips with 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, mixing the chocolate well in between until melted and smooth. Don't overheat or the chocolate will burn. Drizzle the melted chocolate evenly over kettle corn reserving about a 1/3 cup for finishing touches.
Then sprinkle the pistachios and cranberries over the kettle corn evenly.
Melt The White Chocolate - follow the same instructions as above and then drizzle evenly over the kettle corn. You can follow with any remaining semi-sweet chocolate for a layered effect. Let the kettle corn stand for 5 minutes.
Optional: Sprinkle with decorative sugar. You don't want to chocolate to be too wet or the sugar will melt into the chocolate and not look too pretty.
Place the kettle corn bark in the freezer 10 minutes to harden. You can also let it stand at room temperature. It will just take longer. Once the bark has hardened, break into pieces. It's nice to have some big and some small. Finish with a sprinkle of sea salt. Store in an airtight container or pack up in sealed bags to give as gifts.