White Chocolate Coconut Bark Recipes

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TOASTED COCONUT BARK



Toasted Coconut Bark image

Toasted Coconut Bark is proof that sometimes simple is best! Made with just 3 ingredients - white chocolate, sliced almonds, and toasted coconut - it's a delicious flavor combination that's perfect for the holidays!

Provided by Cathy Trochelman

Categories     Desserts

Time 5m

Number Of Ingredients 3

16 ounces white chocolate (I used vanilla flavored candy coating)
1 cup toasted coconut (see instructions below)
1/2 cup sliced almonds

Steps:

  • Toast the coconut: spread sweetened shredded coconut on a rimmed baking sheet. Bake at 350° F. 8-10 minutes, stirring halfway through. Set aside to cool.
  • Cut white chocolate into squares. In a small saucepan, heat over medium-low heat, stirring constantly, until melted. (You can also melt it in the microwave, stirring every 30 seconds to avoid over-heating.)
  • To the melted chocolate, add the sliced almonds and toasted coconut. Stir to combine.
  • Spread mixture in a 1/4 inch layer on a baking sheet covered in wax paper.
  • Once hardened, cut or break into pieces.

Nutrition Facts : Calories 212 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 46 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

WHITE CANDY BARK



White Candy Bark image

This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. -Marcia Snyder, Grand Junction, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pounds (64 pieces).

Number Of Ingredients 5

1 tablespoon butter, melted
2 packages (10 to 12 ounces each) white baking chips
1-1/2 cups walnut halves
1 cup dried cranberries
1/4 teaspoon ground nutmeg

Steps:

  • Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE BARK



White Chocolate Bark image

Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 16 pieces

Number Of Ingredients 4

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

Steps:

  • Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
  • Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
  • Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
  • Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

WHITE CHOCOLATE MACADAMIA NUT BARK



White Chocolate Macadamia Nut Bark image

Provided by Sandra Lee

Categories     dessert

Time 49m

Yield 1 1/2 pounds

Number Of Ingredients 3

2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

Steps:

  • Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
  • Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

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