Jungle Bark Ginger And Apricot White Chocolate Bark Recipes

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ROCKY ROAD CHOCOLATE BARK



Rocky Road Chocolate Bark image

Here's a recipe from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.'

Provided by Sydney Mike

Categories     Candy

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 4

1.5 (9 ounce) packages semisweet baking chocolate
1/3 cup dry roasted peanuts, chopped
1/3 cup honey graham crackers, coarsely broken
1/3 cup miniature marshmallow, jet-puffed

Steps:

  • Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
  • Remove from microwave & stir until chocolate is completely melted.
  • Add last 3 ingredients, mixing well.
  • Spread onto wax paper-covered baking sheet.
  • Refrigerate 1 hour or until firm.
  • Break into about 10 pieces.
  • Store in tightly covered container at room temperature.

Nutrition Facts : Calories 237.6, Fat 15.4, SaturatedFat 7.3, Sodium 71.6, Carbohydrate 28.2, Fiber 2.9, Sugar 22.5, Protein 3.5

SWIRLED ALMOND-APRICOT BARK



Swirled Almond-Apricot Bark image

Provided by Food Network Kitchen

Time 1h25m

Yield 1 pound bark

Number Of Ingredients 5

1/2 pound bittersweet chocolate
1/2 pound white chocolate
1/2 cup slivered almonds
1/2 cup chopped dried apricots
Toasted fennel seeds, for sprinkling

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
  • Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

CRANBERRY CASHEW CHOCOLATE BARK



Cranberry Cashew Chocolate Bark image

Looking for a candy combo of chocolate, cranberry & cashew I caem across this recipe at candy.about.com, & it suited my needs perfectly! However, if your situation includes the bark sitting around a long time in warm temperatures, it's suggested that 'real' chopped chocolate be used & tempered so that it won't melt in the heat!

Provided by Sydney Mike

Categories     Berries

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4

1 1/2 cups semi-sweet chocolate chips, divided
1 1/2 cups white chocolate chips, divided
2/3 cup dried cranberries, divided
2/3 cup cashews, toasted, salted, coarsely chopped, divided

Steps:

  • Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
  • In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
  • In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
  • When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
  • Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
  • In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
  • Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
  • While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
  • Place baking sheet in refrigerator to set chocolate, about 30 minutes.
  • Once firm, peel candy away from foil, & break candy into small pieces.
  • Store bark in airtight container for up to a week in the refrigerator.

Nutrition Facts : Calories 157, Fat 10, SaturatedFat 5.1, Cholesterol 2.7, Sodium 42.2, Carbohydrate 17.5, Fiber 1.1, Sugar 14.8, Protein 2

LEMON CHOCOLATE BARK



Lemon Chocolate Bark image

Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.

Provided by Sydney Mike

Categories     Lemon

Time 45m

Yield 20 serving(s)

Number Of Ingredients 6

8 ounces bittersweet chocolate, chopped
8 ounces white chocolate, chopped
4 lemons, zest of, candied
1 cup granulated sugar
1/4 teaspoon lemon extract or 1/4 teaspoon lemon oil
2 drops yellow food coloring (optional)

Steps:

  • Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
  • To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
  • Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
  • Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
  • In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
  • In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
  • Pour white chocolate on top of dark chocolate & smooth into a thin layer.
  • While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
  • Place tray in refrigerator to set.
  • When set, break into irregular pieces & serve.

Nutrition Facts : Calories 99.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 1.6, Sodium 10.2, Carbohydrate 16.7, Sugar 16.7, Protein 0.7

REINDEER BARK



Reindeer Bark image

Make and share this Reindeer Bark recipe from Food.com.

Provided by susie cooks

Categories     Candy

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 (6 ounce) box candy canes
2 (11 ounce) packages white chocolate chips
green food coloring
1 cup semi-sweet chocolate chips

Steps:

  • Remove wrappers from candy canes and coarsley chop. I put them in a baggie and hit them with a hammer.
  • Melt white chocolate in a double boiler or microwave.
  • Add enouh green food coloring to the melted white chocolate to reach a pale green color.
  • Stir in 2/3 of the chopped candy canes.
  • Pour into a 9 x 13 inch dish that has been lined with wax paper sprayed with a little Pam. Refrigerate until set.
  • Melt the semi-sweet chocolate and spread over the white chocolate.
  • Sprinkle on the remaining candy canes, pressing gently into the chocolate. Refrigerate until set.
  • Break or cut into pieces.

Nutrition Facts : Calories 694.5, Fat 41.8, SaturatedFat 25.1, Cholesterol 14.6, Sodium 96.6, Carbohydrate 79.2, Fiber 1.6, Sugar 76.7, Protein 7.3

ALMOND JOY CHOCOLATE BARK



Almond Joy Chocolate Bark image

I'm slightly obsessed with Mounds and Almond Joy this week. I've been making tons of coconut, chocolate and almond recipes the last few days. So far, this one for gluten free Almond Joy Chocolate Bark is my family's favorite. I like the way the toasted coconut adds a tiny crunch to the bigger crunch of the almonds, all of it enrobed in delicious dark chocolate, of course. Go ahead and try some, see for yourself! http://www.elanaspantry.com/almond-joy-chocolate-bark/

Provided by Elanas Pantry

Categories     Candy

Time 2h10m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 3

1 1/2 cups dark chocolate, 73%
1/2 cup almonds, toasted
1/4 cup shredded coconut, unsweetened (toasted at 350 for 6-8 minutes)

Steps:

  • Melt chocolate over very low heat.
  • Pour chocolate into a parchment lined 8x8 inch baking dish.
  • Scatter almonds and 3 tablespoons of coconut over chocolate.
  • Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
  • Sprinkle remaining tablespoon of coconut on top of mixture.
  • Place bark in fridge for 2 hours to set.
  • Break into square bars.
  • Serve.

Nutrition Facts : Calories 379.8, Fat 36.9, SaturatedFat 18.5, Sodium 85.6, Carbohydrate 21.2, Fiber 10.4, Sugar 3.8, Protein 10.2

CRANBERRY WALNUT BARK



Cranberry Walnut Bark image

Wonderful flavor with the combination of the tartiness of cranberries and sweet white chocolate!!! The crunchiness of the pretzels and nuts are great additions. Easy and quick preparation. (I use crasins for the cranberries.)

Provided by Seasoned Cook

Categories     Candy

Time 6m

Yield 40 pieces

Number Of Ingredients 4

12 ounces white chocolate chips (or almond bark)
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup pretzel, crumbled

Steps:

  • Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
  • Add cranberries, walnuts and pretzel pieces.
  • Drop by teaspoons onto wax paper.
  • Store in a covered air tight container once hardened.

Nutrition Facts : Calories 66.7, Fat 3.8, SaturatedFat 1.8, Cholesterol 1.2, Sodium 46.2, Carbohydrate 7.7, Fiber 0.2, Sugar 5.2, Protein 1

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