Chocolate Nut Bark Recipes

CHOCOLATE NUT BARK

Steps:

• Heat oven to 400ºF. Spread the walnuts on a rimmed baking sheet and roast, tossing once, until fragrant, 6 to 8 minutes. Transfer to a cutting board and coarsely chop.
• Meanwhile, line a baking sheet with nonstick foil. Melt chocolate in microwavable bowl on high 2 minutes. Let stand 1 minute, then stir until completely smooth.
• Scrape melted chocolate onto the prepared pan and spread into a rectangle (about 14 x 10 in.).
• Scatter walnuts, pistachios and cranberries evenly over chocolate. Refrigerate until set, about 1 hour. Break into pieces.

CHOCOLATE NUT BARK

Steps:

• Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
• Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

EASY CHOCOLATE BARK

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.

GHOSTLY CHOCOLATE-NUT BARK

Steps:

• Preheat the oven to 350°F. Line a 13- by 18-inch rimmed baking sheet with parchment paper.
• In a large bowl, toss the walnuts, almonds, and hazelnuts with the corn syrup until evenly coated. Spread in a single layer on the prepared baking sheet. Bake, stirring once, until the nuts are toasted and caramelized, 25 to 30 minutes. Carefully transfer the nuts on the parchment paper to a wire rack to cool completely, separating the nuts as they cool. Line the baking sheet with a clean sheet of parchment paper.
• In a double boiler or large heatproof bowl set over a saucepan of simmering water, melt 3 cups chopped bittersweet chocolate, stirring occasionally to evenly melt. Remove from the heat and add the remaining 1 cup chocolate. Stir until almost melted, then set over the simmering water again. Continue stirring slowly and gently until just melted. Remove from the heat and add the nuts. Fold until evenly coated. Spread in a flat, even layer to the edges of the prepared baking sheet.
• Place 1 cup white chocolate in another heatproof bowl and set over the saucepan of barely simmering water. Melt very gently (do not overheat), stirring occasionally, then remove from the heat. Add the remaining 1/2 cup white chocolate and stir until melted. Dollop onto the dark chocolate, then run a butter knife through the dollops to form ghostly streaks.
• Refrigerate until set, about 3 hours. Break bark into pieces and wrap in treat bags if desired.

FRUIT AND NUT DARK CHOCOLATE BARK

Steps:

• Cover a large, rimmed baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
• Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
• Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
• Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
• Lastly, sprinkle flaked sea salt on top.
• Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
• Once chocolate is hard, use your hands to break it into pieces.

FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
• Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!

EASY HOMEMADE CHOCOLATE NUT BARK

Steps:

• Line an 8" pan or baking sheet with parchment paper.
• Melt dark chocolate: Bring a pot of water to a simmer and place a steel pot on top (use a double boiler if you've got one). Add uniformly chopped pieces of chocolate or chocolate chips (8 oz) to the pot and stir with rubber spatula. You are trying to melt the chocolate and not burn it. You don't want the boiling water to touch the second pot that's sitting on top of it or it will curdle. Keep stirring at a low heat until it's melted.
• Don't let any water get in contact with the chocolate or it will become unworkable.
• Melt slowly over low heat while stirring gently (if the heat is too high it will become lumpy)
• Pour chocolate into lined pan, sheet pan, or baking dish and lightly shake the pan (or use a spatula) to make the chocolate an even thickness. Add nuts and sprinkle sea salt over the top. Place in refrigerator for 1 hour.
• Serve with Mixed Berry Gazpacho and Fresh Whipped Cream or Ice Cream. Happy Chocolate Eating! Beckie

CHOCOLATE NUT BARK

Steps:

• Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
• Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

CHOCOLATE BARK

Steps:

• Chop the chocolate roughly. Take it in a heat proof bowl and place it on a sauce pan containing water.
• We are going to melt the chocolate using double boiler method. Check here for the pic.
• Cook until chocolate melts and is gooey.
• Now toast the nuts for few mins until crisp. Switch off cool down then add tutti frutti to it and mix well, keep it ready.
• Lay a parchment paper on a plate / tray, spread the chocolate mixture as a thin layer (you can make a thick layer too as per your preference).
• I used half of the chocolate mixture for crackle chocolate and only half for this chocolate bark, in case you are wondering why the mixture is less :)
• Now sprinkle the nuts mixture and slightly press it with your fingers. Set aside undisturbed for 15-30 mins. You can refrigerate it too.
• Now the chocolate bark is ready, just break it roughly and enjoy your chocolate bark.

DARK CHOCOLATE BARK

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

WINTER DRIED FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.