Chocolate bark

Easter has been Red Sox Daddy's mom's ('Mummu') holiday for as long as I've been with him. 

We celebrate by driving onto the Cape (Cape Cod) from wherever we are (except Japan and Sacramento), there's a massive jelly bean hunt (this year's count was in the 80s), there's Red Sox Daddy's sister, Ruby Slippers (and now her family), there's flowers and plants, and there's ham and au gratin potatoes.

For the last few years, this has also meant celebrating the season with one of my BFFs Abraham Lincoln (it's a Marfan thing...I kid because I love ;-) and her family.  Highlights vary from year to year, but a constant has been the Easter goodies she so lovingly puts together for the kids.

This year, there was chocolate bark (and citrus gum drops and peanut butter cookies, all GFCF).  I was captivated and three days later, I've made a batch of my own (to bring to a dinner with extremely old family friends tonight).  The recipe is supposedly from a back issue of Living Without, but I haven't been able to locate it either in the magazine or online.

Chocolate Bark (from BFF Abraham Lincoln via Living Without)

• Melt 2 1/2 cups GFCF semisweet chocolate chips (I used Tropical Source) and pour over a mix of 1 1/2 cups each of GF rice Chex and GF pretzels (I used Glutino) and 1/2 cup toasted or roasted sunflower seeds (I toasted mine).

• Toss to coat.

• Spread on a foil lined baking sheet, cover with a sheet of wax paper and chill.  (It doesn't take long for the bark to harden, but it begins to melt almost instantly to the touch.  Keep refrigerated as much as as possible for maximum prettiness and enjoyment.)

• Break it up and savor the yummy goodness.

makeshift double boiler.

the crunchy stuff.

ingredients.

yum.

bite.