Chocolate Galaxy Bark Recipe By Tasty Recipes

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

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!

CHOCOLATE GALAXY BARK RECIPE BY TASTY

Steps:

• In a large bowl, melt the dark chocolate in the microwave in 20-second intervals, stirring in between each until smooth. Keep warm and set aside.
• Divide the white chocolate into 2 separate medium bowls and melt in the microwave in 20-second intervals, stirring in between each until sooth. Add the blue food gel to one bowl and the purple food gel to the other and stir until your desired color is reached.
• Line a baking sheet with parchment paper. Pour the dark chocolate on top, using a spatula to spread to your desired thickness.
• Pour the blue chocolate over the dark chocolate, then add the purple chocolate. Use a knife or skewer to swirl the chocolate around until you get the desired look. Sprinkle with the star sprinkles. Refrigerate the chocolate for at least 2 hours before breaking into pieces.
• Enjoy!

CHOCOLATE BACON BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chips until two-thirds are melted. Remove from heat; stir until smooth. Stir in three-fourths of the bacon. Spread into prepared pan; top with remaining bacon (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container; refrigerate until serving.

KETO CHOCOLATE BARK RECIPE BY TASTY

Steps:

• Line 9 x 4 (22 x 10 cm) loaf pan with parchment paper or foil; set aside.
• In a medium bowl, whisk the cocoa powder, salt, allulose, vanilla, and melted coconut oil until well combined.
• Stir in the shredded coconut, pour the chocolate mixture onto the prepared pan and smooth it out evenly using an offset spatula.
• Sprinkle the chopped almonds evenly over the chocolate mixture.
• Place the pan into the freezer to set for about 30 minutes.
• Cut the chocolate bar into desired pieces, and store it in an airtight container in the fridge to keep fresh and prevent it from melting.