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
EASY SHREDDED PORK
This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Provided by freddajoi
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h15m
Yield 28
Number Of Ingredients 7
Steps:
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g
SHREDDED PORK BARBECUE
I was getting tired of grilling hot dogs and hamburgers at cookouts, especially if rain ruined our plans, so these sandwiches are a nice change. The pork mixture can be baked ahead of time and reheated before serving, so it's convenient as well. A big hit at baby showers and wedding receptions, it truly is a family favorite.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients; bring to a boil. Remove from the heat; stir in pork. Cover and bake at 350° for 3 hours or until meat is tender. Shred pork with two forks; serve on buns.
Nutrition Facts :
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- Once fully melted, carefully pour melted chocolate onto the center of your baking sheet, then use a rubber spatula to gently smooth out until approximately 1/4” thick.
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