Holiday Bark Recipes

WHITE CHOCOLATE HOLIDAY BARK

Steps:

• Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
• Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
• Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
• Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

HOLIDAY BARK

Steps:

• 1. PREHEAT oven to 400°F.
• 2. Place crackers in foil-lined 15x10x1-inch baking pan. I usually fold the foil so it forms almost a box-like shape to keep everything packed in tighter.
• 3. PLACE butter and sugar in saucepan; cook on medium high heat until butter is completely melted and mixture is well blended, stirring occasionally.
• 4. Bring mixture to rolling boil; boil 3 min. without stirring.
• 5. Remove from heat and quickly pour mixture over crackers. Use a spatula to spread it as much as you can over the crackers. Crackers will move around, just push them back into place with fingers or spatula/spoon.
• 6. BAKE 5 to 7 min. or until topping is golden brown. Usually is perfect at 6 minutes, but obviously ovens will vary.
• 7. Immediately sprinkle with chocolate chips, let stand 5 min. or until chocolate is softened. Spread chocolate evenly over ingredients in pan; if adding a topping, now is the time to do so.
• 8. Cool until the chocolate is set and break into pieces; It should come easily off of the foil used.
• 9. Try Crumbled Candy Canes, Used Chopped Toasted Almonds, Coconut, even used Cappuccino Chips and White Chocolate Chips instead of Chocolate Chips! Enjoy!