by Kate

For this holiday season, the Escape Artists are celebrating something universal – across cultures, celebrations, and countries – something that truly brings people together.

Food.

We’ve gathered our favourite recipes from our family gatherings, our traditional holiday offerings, even some inspiration from the stories that we write.

Whatever you celebrate, we hope that this December, you enjoy our mini-blog feast, and that this time of year (and all year) be one of peace, love, and laughter.

Let’s kick things off!

Kate’s Ridiculously Easy, and Yet Super Impressive, Chocolate Bark

This is a great recipe to serve at a party, wrap up as gifts, or just enjoy for yourself.

• 2 200g block of the best baking chocolate you can afford (don’t go overboard – medium grade is great. But really cheap doesn’t work out that well). You can use any kind of chocolate, but I prefer dark. Find a milk-free version for a low-allergy option.
• 1 tsp vanilla
• Toppings of choice:
  • crushed candy canes work really well for Christmas celebrations/gifts
  • crushed pretzels add a lovely salty mix
  • mixed crushed roasted nuts are perfect for snacks
  • sprinkles are really pretty, especially with those little silver cachous on white chocolate
  • whatever else you can imagine 🙂

1. Melt the chocolate in a double-boiler, the microwave, or a bowl over a pot.
2. When the chocolate is melted, stir in the vanilla
3. Line a cookie sheet with baking paper. Pour the melted chocolate over the cookie sheet, and use a spatula to spread it evenly.
4. Sprinkle your topping of choice over the chocolate. Pop the tray into the fridge until the chocolate is hard.
5. When the chocolate has hardened, use a rolling pin to smash it into bite-sized chunks. (Bigger chunks are better if you’re boxing them up for a gift).
6. Enjoy!