CHOCOLATE TREE BARK
The salty taste from the crackers mixed with the melted chocolate will satisfy anyone's sweet craving! Great side dish for a dessert table and a great snack for the kids!
Provided by FRANKANDANG
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Arrange crackers onto the prepared baking sheet.
- Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers.
- Bake crackers in preheated oven until golden brown, about 10 minutes.
- Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies.
- Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 21 g, Cholesterol 15.3 mg, Fat 12.6 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 109.7 mg, Sugar 13.4 g
SALTINE TOFFEE BARK
These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET SHOP CHOCOLATE SLAB
This adaptable chocolate bark is chock-full with Easter goodies. Top with any treats you fancy and break into shards to make a great homemade gift
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 30m
Number Of Ingredients 3
Steps:
- Line an A4-sized baking sheet with parchment. Break the dark or milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, making sure it doesn't touch the water. Over a low heat, slowly melt the chocolate, stirring once it begins to melt, or melt in the microwave in short bursts until smooth and glossy.
- Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife, then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the dark chocolate then use a skewer to swirl them together in any pattern you like.
- Top the bark with any assortment of treats you fancy - the more outrageous the better. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein
CHOCOLATE BIRCH BARK
This easy two-ingredient dessert uses different types of chocolate to create a holiday bark that resembles a snowy white birch tree. It's perfect for the cookie tin, or for setting out on a platter with other wintry, nature-inspired treats like these Moss Sandwich Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Yield Makes about 16 pieces
Number Of Ingredients 2
Steps:
- Melt milk chocolate in a heat-proof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Repeat with white chocolate.
- Cut a 12-by-9-inch sheet of parchment; place on a baking sheet. Transfer 2 tablespoons milk chocolate to a piping bag fitted with a small round tip (such as Ateco #3; you can also use a tiny paintbrush). Pipe or brush small dots and dashes and "knots" sparsely across surface of parchment. Refrigerate 5 minutes.
- Pour white chocolate over pat- tern, spreading to edges of parchment. Refrigerate until set, about 15 minutes. Spread milk chocolate over white chocolate with a spatula. Refrigerate until set, about 15 minutes. Break into pieces; refrigerate until ready to serve.
WHITE CHOCOLATE PEPPERMINT BARK
A very pretty holiday candy that is very easy to prepare, but with lovely results. Adapted from Family Fun magazine. Serving size will vary greatly depending upon how many pieces you break the candy into.
Provided by HeatherFeather
Categories Candy
Time 30m
Yield 15-20 pieces
Number Of Ingredients 4
Steps:
- Line a 9x13" baking pan with aluminum foil.
- Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
- Do not let the chocolate burn!
- Remove from heat and stir in the 1/3 cup of crushed candy canes.
- Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
- Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
- Melt semisweet chocolate pieces.
- Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
- Sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
- Cut or break the bark into serving pieces.
- Jagged edges are ok.
- These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.
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- Peppermint Bark. Peppermint bark is perhaps the best-known type of chocolate bark and is a holiday favorite. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes?
- Cookies and Cream Bark. Crushed cookies and white chocolate—what could be easier? This cookies and cream bark is an easy white chocolate bark candy packed with bits of Oreo cookies.
- Unicorn Bark. Candy should be fun—that's why I've loaded this unicorn bark with pastel swirls and all kinds of colorful, sparkling candy pearls and sprinkles!
- S'mores Bark. Love S'mores? Try them in candy form! S’mores bark is an easy, delicious candy with milk chocolate, graham cracker chunks, and miniature marshmallows.
- Spicy Chocolate Bark. This recipe for spicy chocolate bark is made with sweet milk chocolate, candied pecans, and a pinch of cayenne. Sensitive to spice?
- Cookie Dough Bark. Cookie dough bark features real chocolate chip cookie dough, sandwiched between two slabs of rich chocolate. The dough is egg-free, so it's perfectly safe to consume raw.
- Mint Chocolate Bark. Mint chocolate bark has a beautiful swirled green-and-chocolate appearance, and a refreshing minty flavor, topped with Andes mints.
- Chocolate Bacon Bark. Surprise! This sweet-and-salty bark has an unexpected ingredient: crispy bacon! The salty, smoky savoriness and turns this chocolate bacon bark from something average to something unique and extraordinary.
- Toasted Coconut Bark. Crunchy, sweet toasted coconut and semi-sweet chocolate combine in this simple recipe for toasted coconut bark. It’s amazing how two ingredients and fifteen minutes can produce such a sophisticated, tasty treat!
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