BARK RECIPE RECIPES

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BASIC BARK RECIPE | MARTHA STEWART



Basic Bark Recipe | Martha Stewart image

Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experimentwith your own favorite flavors): Movie Theater Bark; Dried Cherry and Orange Peel Bark; S'mores Bark; Peppermint Bark; Lime and Macadamia Nut Bark; Pistachio, Dried Cranberry, and Toasted-Coconut Bark; Cookies-and-Cream Bark; Crackly Two-Tone Bark; Peanut Butter Swirl Bark.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield Makes one 9-by-12 1/2-inch sheet

Number Of Ingredients 3

Vegetable oil cooking spray
Bittersweet, milk, or white chocolate, chopped, according to variation
Toppings, according to variation

Steps:

  • Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
  • Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
  • Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.

NUTELLA BARK RECIPE | MYRECIPES



Nutella Bark Recipe | MyRecipes image

Addictive chocolate-hazelnut spread stars in our two-tone version of chocolate bark. Making bark is easy--just melt chocolate, spread it out, and add your favorite toppings. We added one important step, though: tempering the chocolate (carefully melting and cooling it to specific temperatures while adding large chunks of unmelted chocolate) so the bark stays shiny and snappy. The temperatures for dark chocolate and white chocolate are a bit different, so follow directions carefully for best results. For other flavor options, try Dark Chocolate Peppermint Bark or White Chocolate, Pistachio, and Apricot Bark.

Provided by Elaine Johnson

Total Time 7 hours 0 minutes

Yield Makes 1 lb., 13 oz. (serving size: 2 oz.)

Number Of Ingredients 4

1 pound bittersweet or semisweet chocolate bars, chopped, plus 4 oz. of the same chocolate, broken into 2 large pieces
½ cup Nutella
12 ounces white chocolate bars, chopped, plus 4 oz. of the same chocolate, broken into 2 large pieces
¾ cup chopped roasted hazelnuts

Steps:

  • Line a large rimmed baking sheet with parchment paper.
  • Put chopped dark chocolate in a shallow, medium heatproof bowl. In a medium saucepan, bring 1/2 in. water to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 115° on a digital or instant-read thermometer, 3 to 7 minutes.
  • Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5°), stirring constantly, to 95°, 5 to 12 minutes. Add large dark chocolate pieces and stir constantly until chocolate cools to 88° to 90°, 2 to 3 minutes. Spoon out unmelted dark chocolate and save for other uses.
  • Pour melted dark chocolate onto center of parchment and spread with an offset spatula or flexible scraper to about 1 in. from pan edges. Let cool at least 30 minutes.
  • Microwave Nutella in a 1-cup glass measuring cup until 95° to 100°, 30 seconds. Stir, then cover tightly with plastic wrap and set on a folded towel to keep warm; set aside.
  • Put chopped white chocolate in a clean, shallow, medium heatproof bowl. Return water in saucepan to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 110° on a digital or instant-read thermometer, 3 to 4 minutes.
  • Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5°), stirring constantly, to 95°, 5 to 12 minutes. Add large white chocolate pieces and stir constantly until chocolate cools to 86° to 88°, 2 to 3 minutes. Spoon out unmelted white chocolate and save for other uses. Stir Nutella into melted chocolate, then spread over dark chocolate. Sprinkle with hazelnuts.
  • Set pan on a cooling rack and let stand at room temperature until chocolate is firm, about 7 hours. Cut or break bark into pieces.
  • Make ahead: Up to 1 month, airtight at room temperature.

Nutrition Facts : Calories 380 calories, CarbohydrateContent 41 g, CholesterolContent 2.3 mg, FatContent 24 g, FiberContent 1.2 g, ProteinContent 5.5 g, SaturatedFatContent 11 g, SodiumContent 39 mg

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