Marble Cookie Bark Recipes

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MARBLE BARK COOKIES

I love to make candy,especially for the holidays.With the leftover marble bark crumbs,I would add them to my chocolate chip cookies,my family loved the cookies so much I began making extra bark candy just to make the cookies. The marble bark candy is great by itself,you might want to make extra!

Provided by L D

Categories     Chocolate

Number Of Ingredients 11



Marble Bark Cookies image

Steps:

  • 1. Make marble bark candy: Place pecans on wax paper lined cookie sheet.Sprinkle white chocolate all over the nuts.Sprinkle milk chocolate over nuts.Let set until chocolates are hardened.Break into small pieces.
  • 2. Preheat oven to 350 deg.Mix dry ingredients in a bowl.Set aside.Cream butter and shortening together,add both sugars and combine well,add vanilla and eggs.Stir dry mixture into creamed mixture,stir well.Add bark,stir to combine.Bake 9-10 mins.Cool 1 min.before removing to a wire rack to cool comletely.

6 oz white chocolate,melted
6 oz milk chocolate,melted
1 c pecans,chopped and toasted
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1/2 c butter,softened
1/2 c shortening or margarine,softened
3/4 c each white sugar and brown sugar,packed
2 eggs
1 tsp vanilla extract

HAZELNUT MARBLE BARK

Only three ingredients are needed to make this simple holiday candy! Presented on a cookie tray or packaged as a gift, it's sure to be appreciated.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 3



Hazelnut Marble Bark image

Steps:

  • Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
  • In another medium microwavable bowl, microwave semisweet chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
  • Stir 1/4 cup of the hazelnuts into each bowl of chocolate. Alternately spoon white mixture and brown mixture in rows, side by side, onto cookie sheet; spread evenly to about 1/4-inch thickness. With knife or small metal spatula, cut through both mixtures to swirl for marbled design. Refrigerate until firm, about 1 hour. Break into pieces.

Nutrition Facts : Calories 105, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Piece, Sodium 5 mg, Sugar 8 g

1 box (6 oz) white chocolate baking bars
6 oz semisweet baking chocolate
3 oz hazelnuts (filberts), toasted,* finely chopped (1/2 cup)

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