Salted Chocolate Sunflower Butter Bark Recipes

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SALTED CHOCOLATE-SUNFLOWER BUTTER BARK

Use sunbutter and dark chocolate to create a treat is perfect for those who can't eat nuts. Use gluten-free pretzels and voila! You have a gluten-free, nut-free treat!

Provided by Diana71

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h15m

Yield 8

Number Of Ingredients 4



Salted Chocolate-Sunflower Butter Bark image

Steps:

  • Line a baking sheet with parchment.
  • Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
  • Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
  • Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 19.9 g, Cholesterol 1.4 mg, Fat 10.9 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 86.9 mg, Sugar 13.5 g

8 ounces dark chocolate, chopped
5 teaspoons sunflower seed butter (such as SunButter®), or to taste
¼ cup pretzel sticks, cut in half, or more to taste
large-flake sea salt

SALTED CHOCOLATE-SUNFLOWER BUTTER BARK

Use sunbutter and dark chocolate to create a treat is perfect for those who can't eat nuts. Use gluten-free pretzels and voila! You have a gluten-free, nut-free treat!

Provided by Diana71

Categories     Dark Chocolate Desserts

Time 1h15m

Yield 8

Number Of Ingredients 4



Salted Chocolate-Sunflower Butter Bark image

Steps:

  • Line a baking sheet with parchment.
  • Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
  • Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
  • Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 19.9 g, Cholesterol 1.4 mg, Fat 10.9 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 86.9 mg, Sugar 13.5 g

8 ounces dark chocolate, chopped
5 teaspoons sunflower seed butter (such as SunButter®), or to taste
¼ cup pretzel sticks, cut in half, or more to taste
large-flake sea salt

SALTED HONEY AND CHOCOLATE BARK

Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie cutters, sprinkles, or icing necessary.

Provided by Alison Roman

Categories     Cookies     Chocolate     Dessert     Christmas     Edible Gift     Honey     Christmas Eve     Candy Thermometer     Bon Appétit     snack     snack week     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 13



Salted Honey and Chocolate Bark image

Steps:

  • Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8-10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
  • Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
  • Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
  • MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.

12 ounces saltine or Ritz crackers
1 cup sugar
1/2 cup honey
1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate, melted
1/2 cup dried tart cherries or sweetened dried cranberries
2 tablespoons coffee beans, crushed
1/4 cup roasted hazelnuts, chopped
2 tablespoons roasted cacao nibs
2 teaspoons flaky sea salt (such as Maldon)
Special Equipment
A candy thermometer

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