When I was younger, Christmas was everything sweet and wonderful. People gave me presents, I ate lots of chocolate, etc. After my first married Christmas, I realized that the Christmas hullabaloo has a stinky side; it flies by in a rush of anxiety and expectations. See, when you’re married, you have to buy twice the amount of gifts because apparently all the men went to the same man-class that told them they don’t have to buy Christmas presents.

Do I sound like I’m hating? I’m not, because I think us women need to do our part and lower expectations for OURSELVES. It’s only crazy if you let it be! NONETHELESS… any break you can get in the month of December sure makes things easier.

And here’s your break. Make bark! It seems fancy and tastes amaze-balls (thanks G), but there are 3 ingredients and you can make it in about five minutes. Don’t like cherries and pistachios? Make it with almonds and dried cranberries! Or try mini-marshmallows and bits of graham cracker and you’ve got s’mores bark!

I do recommend using a chocolate that you love. Basically if the chips don’t taste fantastic to you, the bark won’t either. I used the pound of bittersweet (72% dark) chocolate from Trader Joes, and I added the 1/4 lb from Ghirardelli double chocolate chips. I found the double chocolate flavor at BJ’s, but their bittersweet chocolate is the same thing (60% cocoa). If milk chocolate is your thing, make this with milk chocolate. You can fancy it further by drizzling some white chocolate on top.

This makes a GREAT gift. Just put it in a clear gift bag and tie the top with nice ribbon. Hairdresser, mail-person, trash collector people – check, check, check!

Bittersweet Bark with Pistachios and Cherries

Makes 2 lb

1 1/2 c. shelled, unsalted, toasted pistachios

1 1/2 c. dried cherries

1 1/4 lb bittersweet chocolate

1. Line a cookie sheet with aluminum foil.

2. In a real double boiler, a makeshift double boiler, or a glass bowl in the microwave, melt chocolate until smooth. If melting in microwave, you must stir the chocolate every 15 seconds. Chocolate chips will hold their shape when melted, so by stirring you ensure the chocolate won’t burn.

This is a makeshift double boiler. Put 1 inch of water in a saucepan, and sit a glass or metal bowl/pan on top, making sure it’s not touching the water. This method cooks (or in this case, melts) very gently so that scorching is impossible.

3. Reserve 2 tbsp. of nuts and cherries.

4. Add the rest of the nuts and cherries to chocolate and stir until coated.

5. Pour mixture onto foil lined cookie sheet and, using a butter knife, smooth and flatten chocolate until it’s covering the foil. Don’t worry about it getting too thin.

6. Top with reserved nuts and cherries.

7. Let chocolate harden in fridge or at room temperature (it will just take longer) until set.

8. Break up into pieces (sizing is up to you). Store at room temperature – best served within several days of making it, though it won’t technically go “bad”.

After a big holiday meal, put out this bark with a bowl of clementines and everyone will have the much-needed-end-of-meal chocolate without the bulk of a gigantic dessert.

Bittersweet Bark with Pistachios and Cherries

Makes 2 lb

1 1/2 c. shelled, unsalted, toasted pistachios

1 1/2 c. dried cherries

1 1/4 lb bittersweet chocolate

1. Line a cookie sheet with aluminum foil.

2. In a real double boiler, a makeshift double boiler, or a glass bowl in the microwave, melt chocolate until smooth. If melting in microwave, you must stir the chocolate every 15 seconds. Chocolate chips will hold their shape when melted, so by stirring you ensure the chocolate won’t burn.

3. Reserve 2 tbsp. of nuts and cherries.

4. Add the rest of the nuts and cherries to chocolate and stir until coated.

5. Pour mixture onto foil lined cookie sheet and, using a butter knife, smooth and flatten chocolate until it’s covering the foil. Don’t worry about it getting too thin.

6. Scatter reserved nuts and cherries on top while still wet.

7. Let chocolate harden in fridge or at room temperature (it will just take longer) until set.

8. Break up into pieces (sizing is up to you). Store at room temperature – best served within several days of making it, though it won’t technically go “bad”.