Chocolate Holiday Bark Recipes

Steps:

• Microwave chocolates in separate medium microwaveable bowls as directed on packages. Stir half each of the nuts, cranberries and apricots into chocolate in each bowl.
• Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
• Refrigerate 1 hour or until firm. Break into pieces.

Steps:

• Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
• Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
• Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
• Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

Steps:

• Line an 8x8-inch pan with tinfoil. Grease lightly.
• Set aside one square of the bittersweet chocolate. Chop rest into small pieces.
• Melt in double boiler or microwave until melted. Pour into prepared pan and smooth top. Chill for 30 minutes.
• Combine cereal and 1/2 cup dried fruit. It's better if you chop the fruit into small pieces.
• Chop and melt white chocolate. (Watch it closely; it melts at a lower temperature than bittersweet).
• Gently fold cereal fruit mix into white chocolate until it is completely coated.
• Spread over chilled bittersweet chocolate. Sprinkle with the remaining fruit; chill.
• Melt remaining block of bittersweet chocolate and drizzle over top.
• Once set, take the chocolate bark out of pan and cut into squares.

Steps:

• In separate microwaveable bowls, microwave to melt the two chocolates as directed on the packages.
• Mix almonds & dried fruits together, putting half of this mixture into the dark chocolate & half of it into the white chocolate.
• Stir each until well blended.
• Drop the chocolate mixtures by spoonfuls onto a wax paper-covered baking sheet, alternating the dark & white.
• Cut through the chocolate mixtures with a knife several times to give a marble effect.
• Refrigerate at least 1 hour or until firm.
• Break into pieces, about 24, & store in a tightly covered container at room temperature.