Cranberry Christmas Bark

1.5 cup, whole Cranberries
.25 cup Orange juice, fresh
.25 pomegranate (3-3/8" dia) Pomegranates seeds
25 tsp Sucralose (like Splenda) (1/4 Cup)
Combine these ingredients and bring to a boil. Reduce heat immediately, stirring frequently until the sauce thickens and the cranberries soften.

Melt the 12 tbsp Chocolate candy coating (dark chocolate) in microwave. Do ONLY 6 Tbs at a time.

Chop it up to melt quickly. 30 seconds on high, stir, and 30 seconds more should be enough.

Spread chocolate to 1/4 inch thickness on parchment paper on a baking pan. It won’t fill the pan. Spoon a few dabs of cranberry mix on top of chocolate. Use spatula to even out fruit. Put into ice box for 30 minutes to set up.

Do next 6 ounces dark chocolate same way.
Repeat with 75 grams of white chocolate twice (@5.5 oz Ghiradelli White Chocolate Baking Bar)

After about half hour in ice box, heat up last remaining white chocolate just enough so you can drizzle it from a teaspoon over the dark chocolate. Take a salt shaker and grind a few quick turns over the candy for a contrasting taste: sweet, fat, tart and salt all in one bite!

3 dash Salt

I found this was a good gift for others and satisfied my sweet tooth with the broken parts.

A small sauce pan for the fruits to reduce the juice and cook down the cranberries, a heatproof dish for the chocolate, a wire whisk, and a spatula to spread the melted chocolate. Also have parchment paper for spreading out the candy. Do ONLY 6 Tbs chocolate melting at a time for best results.

Serving Size: 48 pieces 1”” X 1” square

Number of Servings: 48

Recipe submitted by SparkPeople user REVCORNIE.