WHITE CANDY BARK
This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. -Marcia Snyder, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
Steps:
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
WHITE CHOCOLATE BARK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
Provided by Ina Garten
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
WHITE BARK BALLS
Provided by Jennifer Steinhauer
Categories brunch, lunch, dessert
Time 1h30m
Yield 3 dozen cookies.
Number Of Ingredients 6
Steps:
- In a medium bowl, combine Rice Krispies, peanut butter, confectioners' sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
- Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.
- Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
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- Place the peanut butter and butter in a microwave-safe bowl. Heat in 30-second intervals in the microwave, stirring, until melted and smooth. (You can also do this on the stove over low heat.)
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- Shape the peanut butter mixture into 1-inch balls and use a fork to dip them in the chocolate. Tap the fork on the edge of the bowl to remove excess chocolate, then set on the baking sheet.
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