Dalmation Bark Recipes

CHOCOLATE ALMOND BARK

Steps:

• Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
• In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

DALMATIAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with nonstick cooking spray.
• Melt chocolate and butter in bowl over simmering water. Remove from heat and stir until smooth.
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, stir together the sugar, vanilla and eggs. Add the chocolate mixture and stir until well blended. Then add the dry ingredients, mix well. Finally stir in the nuts and 3/4 cup of the chips.
• Spread the batter evenly into the prepared pan. Sprinkle remaining chips evenly over the top. Bake for 20-25 minutes, until firm and white chips are lightly colored. Cut into bars when cool.

BIG BAD BEEF RUB RECIPE

Steps:

• Prep. Mix the ingredients together in a bowl.
• If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.
• Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.