Avalanchebark Recipes

AVALANCHE BARK

Avalanche Bark image

OH MY GOSH! This has got to be one of the MOST addicting things on the face of the planet. I first saw this treat in a Rocky Mountain Chocolate Factory store and I had to mimick it.

Provided by KatyMomma

Categories Candy

Time 1h35m

Yield 20 squares, 20 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) bag white chocolate chips
1/4 cup creamy peanut butter
3 cups crispy rice cereal
1/2 cup mini chocolate chip
1 1/2 cups miniature marshmallows

Steps:

Melt white chocolate chips with peanut butter.
Move to bowl & mix with rice cereal.
WAIT until the mix has reached room temperature BUT don't put it in the fridge! It's worth the wait so don't rush this!
Once it reaches room temperature add mini chocolate chips & marshmallows.
Mix well!
Grease a 9x13 pan and dump mixture inches.
Press with greased spoon, but not too hard. Too compacted and it will turn out too hard.
Place in fridge for another 30 minutes.
When hardened, cut like rice krispy treats & you will ENJOY!

Nutrition Facts : Calories 158.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 3.6, Sodium 65.6, Carbohydrate 20.1, Fiber 0.5, Sugar 15.2, Protein 2.3

S'MORES BARK

S'mores Bark image

We've combined all the elements of a s'more into this delicious bark. It's got crunch from the graham crackers, richness from the chocolate and fire-roasted flavor from broiling the marshmallows-easier than toasting them over a campfire (though admittedly not as much fun).

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Yield about 1 pound of bark

Number Of Ingredients 3

Ingredients

2 cups mini marshmallows
1 pound dark chocolate bars, chopped
6 graham crackers, broken roughly into 1/2-inch pieces

Steps:

Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

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