Sweet And Salty Chocolate Bark Recipes

SWEET & SALTY CHOCOLATE BARK

Steps:

• Start by melting 5-6 bars of almond bark in a microwave safe bowl following the directions on the package.
• After the almond bark has melted, pour onto a cookie sheet lined with wax paper using a spatula or spoon to spread it out evenly.
• Scattered pretzels, M&M's and sprinkles all over the melted almond bark.
• Melt some chocolate chips in a microwave safe bowl and using a spoon, drizzle the bark with chocolate.
• Place in refrigerator for about 10-15 minutes or until almond bark has hardened.
• Break into small pieces and ENJOY!

SWEET AND SALTY CHOCOLATE BARK

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.

SWEET AND SALTY DARK CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper.
• Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
• Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the popcorn, pretzels, M&Ms and sprinkles on top of the chocolate then place the baking sheet in the refrigerator to chill for about 20 minutes until the chocolate has fully hardened.
• Melt the white chocolate chips in a double boiler or in the microwave, stirring until smooth. Drizzle the white chocolate over the chocolate bark then return it to the refrigerator for 10 minutes until firm.
• Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve it immediately or store it in an air-tight container in a cool place.
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SALTY SWEET CHOCOLATE BARK

Steps:

• Line a 15x10 inch cookie sheet or half sheet pan with parchment paper.
• Melt chocolate according to instructions on package, making sure to stir periodically.
• Sprinkle with broken potato chips, pretzels and peanuts. Lightly press topping into chocolate.
• Place in refrigerator and allow to refrigerate for at least one hour to cool and set.
• Break into pieces and store in an airtight container.

SWEET AND SALTY POPCORN BARK

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 SALTY BARK

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.