Crackly Two Tone Bark Recipes

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.

BREAK-APART CHRISTMAS TREE CANDY BARK

Steps:

• Preheat the oven to 250 degrees F and line a baking sheet with a silicone baking mat or parchment.
• With a short side of the prepared baking sheet facing you, arrange the white candy melting wafers on the prepared sheet tray in a 9-by-10-inch rectangle, leaving an empty 5 1/2-by-7-by-7-inch triangle in the center (vertically; this will be the Christmas tree). Fill the triangle with the green candy melting wafers. Place in the oven until the candy melting wafers are glossy and begin to melt, 3 to 4 minutes. Immediately use a small offset spatula to smooth and spread the white candy melting wafers. Use a clean small offset spatula to spread and smooth the green melting wafers. Go back over the triangle in small downward textured strokes to create the appearance of branches on a Christmas tree.
• Arrange the candy-coated chocolates in a decorative pattern across the tree to create a string of lights. Arrange the 5 yellow chocolates at the top of the tree in the shape of a star, setting each chocolate on its edge. Decorate the remaining space on the tree with gold sugar pearl sprinkles
• If using gingersnap cookies, break them into bite-size pieces. Decorate the white space around the tree with the whole gingerbread men or gingersnap cookie pieces, yogurt-covered pretzels, candied ginger and holiday sprinkles, leaving just a little white space in between. Let the bark sit at room temperature until fully set, about 45 minutes.
• To serve, break the bark into bite-size pieces.

CHOCOLATE BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.
• Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
• Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
• Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.
• Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

CHOCOLATE TREE BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Arrange crackers onto the prepared baking sheet.
• Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers.
• Bake crackers in preheated oven until golden brown, about 10 minutes.
• Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies.
• Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.