CRANBERRY GINGER BARK
Need an item for a seasonal bake sale, cookie exchange or party...then try this treat. The crystallized ginger add such a special touch to this lovely looking bark.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 pounds.
Number Of Ingredients 5
Steps:
- In a microwave, melt white chocolate: stir until smooth. Combine the cranberries, ginger and cashews. Remove 2/3 cup and set aside. Stir remaining cranberry mixture into melted chocolate., Spread onto a waxed paper-lined baking sheet. Sprinkle with reserved cranberry mixture. Refrigerate for 30 minutes or until firm., In a microwave, melt dark chocolate chips; stir until smooth. Drizzle over candy. Chill until firm. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 31mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
EASY CHOCOLATE BARK
This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.
Provided by Cookie and Kate
Categories Candy
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg
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- You're Going to Need Some Chocolate. First things first: chocolate bark is mostly just melted and cooled chocolate, so you're going to need a lot of it.
- Pick and Prep Your Mix-Ins. Before you proceed, decide on your mix-ins. I like to use at least two—but often more—mix-ins for each bark I make. (Peppermint bark purists, you can stick with just one.)
- Melt That Chocolate. You can melt you chocolate in one of two ways: in the microwave, or on the stove in a double boiler or a heatproof bowl set over a pot of simmering water.
- Stir in Some of the Mix-Ins. Some people would have you put all your mix-ins inside the melted chocolate, while others would have you put them only on top.
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- Chill The Bark. Pop that tray into the freezer for five to ten minutes to harden. (Freezer full? Put it on a chilly porch or in a cold garage.) Once the chocolate is hard to the touch, it's ready.
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