Bakers Holiday Marble Bark Recipes

CRANBERRY-ORANGE BARK

Steps:

• Line a baking sheet with a silicone baking mat. Finely chop the chocolate and place two thirds of it in a bowl that fits over a double boiler.
• Heat about an inch of water in the bottom of the double boiler over high heat just until it boils. Turn the heat off, and place the bowl containing the chocolate on top. Stir frequently, and once the temperature reaches 110 degrees, remove the bowl from the heat.
• Slowly begin to add the remaining third of the chocolate to the bowl of melted chocolate, stirring constantly, until the temperature of the white chocolate reaches 83 degrees.
• Place the bowl back on the double boiler (with no flame underneath) for about 5 seconds at a time, stirring slowly, until the temperature rises to between 85 and 87 degrees F. Your chocolate should now be tempered.
• Pour the chocolate onto the prepared silicone baking mat, and use an offset spatula to spread it in an even layer approximately 1/4 inch thick, leaving a 1/2-inch border at the edges of the mat.
• Sprinkle the dried cranberries over the chocolate. Rub the orange zest between two sheets of paper towel to dry and separate the bits of zest, then sprinkle over the chocolate.
• Set aside to firm in a cool room for a few hours or refrigerate for about 30 minutes.
• Break the bark using a rolling pin or lift the fold the edges of the baking mat over on itself to break up the chocolate.
• Place approximately 4.5 ounces of the cranberry-orange bark into 4 treat bags and tie with festive ribbon.

CHOCOLATE COOKIE BARK

Steps:

• Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
• Combine semi-sweet chocolate and remaining cookie crumbs.
• Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
• Refrigerate 1 hour or until firm. Break into small pieces to serve.

BAKER'S HOLIDAY MARBLE BARK

Steps:

• 1. Microwave semi sweet chocolate and white chocolate in separate medium bowls on high for 2 minutes or til almost melted stirring halfway through heating time. Stir until completely melted. Stir 1/2 the peppermint candies into each bowl. Alternately spoon melted chocolate onto wax paper lined cookie sheet. Swirl chocolate together with knife to marbleize. Refrigerate 1 hour or until firm. Makes about 1 pound.

HOLIDAY MARBLE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.
• Stir ½ cup of the peppermint candies into each bowl. Alternately spoon melted chocolates into wax paper-lines cookie sheet. Swirl chocolates together with knife to marbleize.
• Refrigerate 1 hour or until firm. Break into pieces.

HOLIDAY MARBLE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwavable bowls on high 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted. Stir 1/2 cup of the peppermint candies into each bowl. Alternately spoon melted chocolates onto wax paper-lined cookie sheet. Swirl chocolates together with knife to marbleize. Refrigerate l hour or until firm. Break into pieces. Makes about 1 pound. *Note: To crush peppermint candies, place candies in zipper-style plastic bag. Crush with rolling pin or meat mallet. Or, process in food processor, using pulsing action.