The holiday season is nigh, bringing with it tinsel, merriment and impromptu gatherings. This time of year, friends, families, colleagues and neighbors draw closer to enjoy the warmth of the season. Calendars swell with office parties, family gatherings and neighborhood potlucks. It’s a time to celebrate our many blessings with those we love.
The holidays can also be an anxiety-inducing juggling act. To help you abate the stress of a get-together invite, we’ve come up with two easy-to-prep noshes that will please any crowd. These treats can easily be customized to the size and taste preferences of your party. Best of all, they’re a nutritious alternative to most party fare.
Chocolate bark has long had a seat at the holiday table; its ease of preparation and mass appeal make it a no-brainer dessert. Our spin offers a festive color scheme using salted pistachios and tart dried cranberries. We layer velvety white chocolate on top of bittersweet dark chocolate to please both chocolate-loving camps.
Chickpeas are a guilt-free indulgence packed with protein and fiber, a satiating combination that is also nutrient-dense. Once baked in the oven, they crisp into a crave-able alternative to nuts or chips. Roasted chickpeas are also a versatile base any home cook can inbue with big flavor using spices, herbs or infused oils.
Holiday gatherings, big or small, are the perfect opportunity to connect with our community. Tee up these no-fail treats for your next party, and spend less time worrying about entertaining and more time enjoying your friends and family.
Roasted Chickpeas
Makes: 6 servings | Prep time: 5 minutes | Cook time: 20 minutes
Ingredients:
- Two 15-oz cans of chickpeas (garbanzo beans)
- 2 tsp curry powder
- 3/4 tsp salt
- 1/2 tsp ground chipotle or cayenne pepper
Directions:
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Strain chickpeas and spread them out on a clean dish towel. Pat chickpeas dry and remove any loose skins.
- Toss the chickpeas in oil and salt and spread them evenly over the prepared pan.
- Bake for 30 minutes, or until crisp. Toss chickpeas with spices while they’re still warm. Let cool completely before storing in a loosely covered container. Roasted chickpeas are best enjoyed within 2-3 days.
Cranberry and Pistachio Chocolate Bark
Makes: 1.75 pounds | Prep time: 25 minutes | Inactive prep time: 1-2 hours
Ingredients:
- 12 oz white baking chips
- 12 oz 72% cacao dark chocolate chips
- 2 oz roasted and salted shelled pistachios
- 2 oz dried cranberries
Directions:
- Line a baking sheet with parchment paper. Place dark chocolate chips in a microwave-safe bowl.
- Microwave dark chocolate chips for 30 seconds and stir with a spatula. Repeat this step until the chocolate is evenly melted. Spread chocolate in a thin, even layer (no more than 1/4-inch thick) on a prepared baking sheet. Place baking sheet in the freezer for 5-10 minutes, until set, while moving on to the next temp.
- Place white baking chips in a microwave-safe bowl. Repeat step two until white chocolate is melted. Note: Complete the next two steps quickly, so the white chocolate doesn’t set before the toppings have a chance to adhere to it.
- Remove the baking sheet from the freezer and pour white chocolate on top of dark chocolate, smoothing with a spatula. Sprinkle white chocolate with dried cranberries and pistachios as liberally as desired.
- Refrigerate for 1-2 hours, until completely set. Using a sharp knife, cut the bark into various-sized pieces. Store in an airtight container.
