Chunky Chocolate Fruit And Nut Bark Recipes

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.

NUT FRUIT BARK

Steps:

• Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.

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!

HOMEMADE FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line baking sheet with parchment paper. Distribute all but 1 tablespoon of toasted nuts and 1 tablespoon dried fruit on parchment paper. Set aside
• Roughly chop dark chocolate and place all but the smallest pieces in a medium size glass bowl. Melt chocolate in microwave following these instructions for how to quick temper chocolate
• Pour melted chocolate over toasted nuts and dried fruit on parchment lined baking sheet. Try to ribbon chocolate over the nuts as pictured below.
• Using a silicone spatula or metal spoon, evenly distribute melted chocolate over the fruit and nuts. Sprinkle remaining nuts and fruit on top of melted chocolate
• Set aside chocolate bark until hardened. Note: you can place chocolate bark in the refrigerator to speed up this step. However, it is possible that slight water condensation will form on the chocolate which can cause the chocolate to have a swirled appearance

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

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

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

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.

SALTED FRUIT 'N' NUT BARK

Steps:

• Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
• Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
• Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.

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.