Ingredients:

  • 16 oz high-quality white chocolate couverture
  • 0.5 tsp virgin coconut oil
  • 16 mini peanut butter cups
  • 32 candy eyes
  • 16 orange sunflower seeds
  • 0.25 cup mini chocolate chips
  • 15 thin pretzel sticks

Instructions:

  1. Line a large baking sheet with a silicone mat or parchment paper. Ensure all bowls and spatulas are completely dry to prevent the chocolate from seizing.
  2. Place 12 oz (3/4) of the white chocolate and the coconut oil in a double boiler. Heat slowly, stirring constantly, until the chocolate reaches 110°F (43°C).
  3. Remove from heat immediately. Stir in the remaining 4 oz of white chocolate 'seeds' and stir continuously until the temperature drops to 87°F (30°C) and the mixture is smooth.
  4. Pour the tempered chocolate onto the prepared baking sheet. Use an offset spatula to spread it into an even layer roughly 1/4 inch thick.
  5. While the chocolate is still wet, create 16 snowman figures by placing peanut butter cup halves as hats, candy eyes, sunflower seed noses, mini chocolate chip buttons, and broken pretzel sticks as arms.
  6. Allow the bark to sit at room temperature for 45 minutes until fully crystallized and firm to the touch before breaking into 16 large shards.