EASY CHOCOLATE BARK
This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.
Provided by Cookie and Kate
Categories Candy
Time 20m
Number Of Ingredients 4
Steps:
- If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
- In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
- Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
- Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
- If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg
CHOCOLATE-ALMOND BARK WITH SEA SALT
Provided by Bon Appétit Test Kitchen
Categories Candy Chocolate Dessert Christmas Kid-Friendly Low Cal Low Sodium Almond Low Cholesterol Edible Gift Christmas Eve Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 pounds
Number Of Ingredients 5
Steps:
- Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
- Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
- Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
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