Chocolate Butter Crunch Bark Recipes

CRUNCHY CHOCOLATE MATZO BARK

Crunchy Chocolate Matzo Bark image

I love matzo. It's got great crunch and, while it's pleasantly bland, it is like a canvas for other flavors to work their magic. I also love the slightly toasted taste it naturally has. This bark has matzo as its foundation; the salted caramel and chocolate layers are bolstered by dried fruit and toasted seeds. The rainbow sprinkles are vibrant and fun. I love their texture against the nutty pumpkin seeds and pleasantly chewy apricots. They make me feel like a kid again. Store these in an airtight container at room temperature or in the fridge and enjoy for a couple of days. They won't be around longer than that anyway.

Provided by Alex Guarnaschelli

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the pan
4 full squares unsalted matzo
1 1/2 sticks unsalted butter, diced
2 cups dark brown sugar
One 12-ounce bag semisweet chocolate chips
1/2 cup pumpkin seeds, toasted
1/3 cup dried apricots, finely chopped
1/2 cup rainbow sprinkles
Flaky salt, optional

Steps:

Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Chocolate Crunch Bark Recipe by Tasty image

Here's what you need: soda crackers, butter, light brown sugar, semi-sweet chocolate chips, pecan

Provided by Katie Aubin

Categories Desserts

Yield 15 servings

Number Of Ingredients 5

Ingredients

40 soda crackers
1 cup butter
1 ⅛ cups light brown sugar, firmly packed
2 cups semi-sweet chocolate chips
½ cup pecan, toasted, chopped

Steps:

Preheat oven to 350°F (175°C).
Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
Pour the caramel over the crackers, spreading evenly with a spatula.
Bake for 5 minutes.
Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
Remove the foil and spread the softened chocolate over the top evenly.
Sprinkle with pecans, cover with foil, and freeze for 1 hour.
Break the bark up into pieces.
Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams

CHOCOLATE BUTTER-CRUNCH BARK

Chocolate Butter-Crunch Bark image

Looking for a crunchy dessert to serve a big crowd? Then try this bark that's made with chocolate and nuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 36

Number Of Ingredients 4

Ingredients

3 1/4 cups semisweet chocolate chips
1/2 cup finely chopped lightly salted dry-roasted peanuts
1/4 cup creamy peanut butter
2 bars (2.1 oz each ) Butterfinger™ candy bars, chopped

Steps:

Line cookie sheet with waxed paper. In medium microwavable bowl, microwave chocolate chips uncovered on High about 2 minutes, stirring once, until melted and chips can be stirred smooth. Stir in peanuts and peanut butter.
On cookie sheet, spread chocolate mixture to 1/4-inch thickness. Sprinkle chopped candy bars over top; press in lightly. Refrigerate 30 minutes. Break into 2-inch pieces.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 23 mg

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