Sweet And Salty Bark Recipes

SWEET AND SALTY BARK

Sweet and Salty Bark image

Give the gift of Sweet and Salty Bark. In this Sweet and Salty Bark recipe, the salty brings out the sweet, the sweet brings out the salty and the result is a win-win in the gift-giving department.

Provided by My Food and Family

Categories Meal Recipes

Time 1h15m

Yield 16 servings

Number Of Ingredients 4

Ingredients

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
1 cup chopped pretzels
1/3 cup PLANTERS Dry Roasted Peanuts, chopped

Steps:

Microwave semi-sweet and white chocolates in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until almost melted, stirring after 1 min.; stir until completely melted.
Add pretzels and nuts; mix well. Spread onto waxed paper-covered baking sheet.
Refrigerate 1 hour or until firm. Break into small pieces.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SWEET AND SALTY CHOCOLATE BARK

Sweet and Salty Chocolate Bark image

This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.

Provided by CookinginFL

Categories Desserts Candy Recipes Nut Candy Recipes

Time 50m

Yield 20

Number Of Ingredients 6

Ingredients

cooking spray
1 (4 ounce) packet saltine crackers, or as needed
1 cup white sugar
¾ cup butter
1 (12 ounce) bag chocolate chips
chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
Arrange crackers in the prepared jelly roll pan.
Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g

SWEET AND SALTY POPCORN BARK

Sweet and Salty Popcorn Bark image

Provided by Food Network

Time 15m

Yield 12 servings

Number Of Ingredients 4

Ingredients

4 cups of G.H. Cretors Organic Simply Salted Popcorn
1 lb. dark chocolate
¼ cup toffee bits
½ cup dried cherries

Steps:

Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.

SWEET AND SALTINES

Sweet and Saltines image

Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network

Provided by Trisha Yearwood

Categories dessert

Time 35m

Yield 20 servings

Number Of Ingredients 5

Ingredients

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

Steps:

Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

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