Dark Chocolate Bark With Pistachios And Sea Salt Recipes

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EASY CHOCOLATE BARK



Easy Chocolate Bark image

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

12 ounces quality chocolate chips or chopped chocolate (I like bittersweet/about 60% cocao content)
3/4 cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)
1/4 cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger-chopped if large)
About 1/2 teaspoon flaky sea salt, optional

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

3-INGREDIENT SALTED PISTACHIO CHOCOLATE BARK RECIPE



3-Ingredient Salted Pistachio Chocolate Bark Recipe image

This is an easy to make 3-ingredient Salted Pistachio Chocolate Bark Recipe! This chocolate bark dessert recipe is done in just 5 minutes and can easily be jazzed up with different flavors.

Provided by Krista

Categories     Dessert

Time 10m

Number Of Ingredients 3

2 (12 oz) Ghirardelli semi-sweet chips
1/4 cup pistachios, roughly chopped
1 1/2 teaspoon course sea salt

Steps:

  • Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
  • Add Ghriardelli chips to a medium glass bowl.
  • Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
  • Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
  • Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it's about 1/4″ thick.
  • Sprinkle with course sea salt and pistachio.
  • Place baking sheet in refrigerator for 1 hour.
  • Break up into uneven pieces and serve.

Nutrition Facts : ServingSize 1 bark, Calories 116 calories, Sugar 0 g, Sodium 101 mg, Fat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 g

HOW TO MAKE DARK CHOCOLATE BARK



How To Make Dark Chocolate Bark image

This easy Dark Chocolate Snack Bark is the perfect combination of salty and sweet. It is made with dark chocolate, caramel, potato chips, pretzels, walnuts and sprinkled with coarse sea salt.

Provided by Aleka Shunk

Categories     Dessert     Snack

Time 1h7m

Number Of Ingredients 6

16 ounces Good Dark Chocolate
½ cup Crushed Pretzels ((I used thin pretzel sticks))
½ cup Crushed Rigged Potato Chips
¼ cup Chopped Walnuts (or any nut)
1 tablespoon Coarse or Flaked Sea Salt
3 ounces Chewy Caramel Candies like Werthers (*Optional)

Steps:

  • Have your chips, pretzels, nuts and salt ready! Also have a nonstick surface ready on top of a large sheet pan! (this will save you trouble when transferring to the fridge.) For your nonstick surface, use parchment paper or a silicone mat.
  • Melt your chocolate using your microwave for 30 seconds in a small bowl. Take out and stir the chocolate as much as you can. Repeat in 10 second intervals until chocolate is fully melted. Do not exceed 10 seconds or it will scorch! (It should not take more than 2-3 times.)
  • Once it is fully melted, quickly pour melted chocolate onto your nonstick surface and spread using an offset spatula or butter knife until you get a thickness of about 1/4-1/2".
  • Immediately sprinkle your chips, pretzels and walnuts evenly all over the chocolate while still warm.
  • Open your caramels and heat them up in a small bowl in the microwave in 15 second intervals. Once fully melted, take a spoon and drizzle caramel over your bark. Use as much as you like! Immediately sprinkle the caramel with the sea salt to finish. The salt should stick to the caramel if you do it quickly.
  • Take your sheet pan and chill your bark in the fridge for at least an hour or in the freezer for 30 minutes. This will allow the bark to solidify so you can easily break it down. It will take about 2 hours at room temperature to fully set.
  • Once fully hardened chop the bark into large pieces using a large knife. Store in a sealed container in the fridge for up to 2 weeks or 4+ weeks in the freezer.

Nutrition Facts : Calories 459 kcal, Fat 24.8 g, SaturatedFat 13.5 g, Sodium 385 mg, Cholesterol 13 mg, Carbohydrate 52.3 g, Fiber 3.2 g, Sugar 29.7 g, Protein 7.7 g, ServingSize 1 serving

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT



Dark Chocolate Bark with Pistachios and Sea Salt image

Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 4

Vegetable cooking spray
8 ounces dark chocolate (70 percent cacao), melted
1/4 cup shelled pistachios, chopped
1/4 teaspoon sea salt, such as Fleur de sel or Maldon

Steps:

  • Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
  • Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

Nutrition Facts : Calories 185 g, Fat 16 g, Fiber 4 g, Protein 5 g, Sodium 74 g

CHOCOLATE-ALMOND BARK WITH SEA SALT



Chocolate-Almond Bark with Sea Salt image

Provided by Bon Appétit Test Kitchen

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Low Cal     Low Sodium     Almond     Low Cholesterol     Edible Gift     Christmas Eve     Double Boiler     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 3/4 pounds

Number Of Ingredients 5

1/2 cup sugar
1 tablespoons unsalted butter
1 1/2 cups roasted Marcona almonds (not in oil)
1 pound good-quality dark chocolate (62%-70% cacao), finely chopped
Coarse sea salt (for sprinkling)

Steps:

  • Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
  • Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
  • Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

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