Tropical Layered Bark Recipes

TROPICAL YOGURT BARK RECIPE BY TASTY

Steps:

• In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.
• Pour mixture onto a baking pan lined with parchment paper. Add desired amount of toppings.
• Freeze for 6 hours, or overnight, until frozen solid.
• Break yogurt bark into desired number of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

TROPICAL LAYERED BARK

Steps:

• Line cookie sheet with waxed paper. In 1-quart microwavable bowl, microwave chocolate coating on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted. Stir in cashews. Spread in thin 12x9-inch rectangle on cookie sheet. Refrigerate 15 minutes.
• In another 1-quart microwavable bowl, microwave vanilla coating on High 1 minute; stir. Microwave in 15-second increments, stirring after each, until melted. Stir in 1/2 cup of the dried fruit. Quickly and carefully spoon and quickly spread half of the vanilla mixture over half of the chocolate layer (edges may not be completely covered). Repeat spreading remaining vanilla mixture over remaining chocolate layer. Sprinkle remaining 1/4 cup dried fruit evenly over top; press in lightly.
• Let stand about 30 minutes or until completely cooled and set. Cut into 1-inch pieces. Store covered at room temperature.

LAYERED PEPPERMINT CRUNCH BARK

Steps:

• Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
• Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
• Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
• Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

LAYERED PEPPERMINT BARK

Steps:

• Line a 9x12 inch baking pan with aluminum foil or parchment paper.
• Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
• Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
• Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

TROPICAL 7 LAYER TWIST BARS

Steps:

• Preheat oven to 350 degrees.
• Put the butter into a 9x13-inch baking pan and place in the oven while preheating, to melt.
• Place graham crackers in a plastic bag and crush with a rolling pin, or use a food processor to make fine crumbs.
• When the butter is melted, remove from the oven and pour graham cracker crumbs over the butter. Toss to combine until all the butter is absorbed. Press crumb mixture firmly to make crust.
• Sprinkle white chocolate chips, macadamia nuts, then pineapple over the crust. Press down lightly. Pour half the can of condensed milk over this layer. Next, sprinkle on the coconut, pressing down slightly, then pour the remaining condensed milk over the top.
• Bake for 30 minutes.
• I find it best to let the bars cool completely before cutting, to let everything set up. OPTIONAL: You can drizzle more melted white chocolate chips over the top.
• Enjoy.