BARK SQUARE RECIPES
BASIC BARK RECIPE | MARTHA STEWART
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
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.
GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK RECIPE ...
Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Yield 12 servings
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Set aside.
- Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
- Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
- Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
- In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
- Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
- Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 296.9 calories, CarbohydrateContent 32.3 g, CholesterolContent 9 mg, FatContent 18.4 g, ProteinContent 3.1 g, SaturatedFatContent 13 g, SodiumContent 34.9 mg, SugarContent 13.5 g
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Total Time 20 minutes
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Total Time 30 minutes
Category Christmas, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Total Time 30 minutes
Category Christmas, comfort food, dessert, main dish, snack
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- Crush the candy canes (if they aren’t already crushed). Line a large, rimmed baking sheet with parchment paper. Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient. Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it’s chilly. Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.
Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You’ll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You’ll want the white chocolate wet when you put the crushed candy canes on it so they’ll stick better. Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces. The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.
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Category Trusted Brands: Recipes and Tips, EAGLE BRAND®
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Total Time 1 hours 20 minutes
Calories 130 per serving
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Reviews 4
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- Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don’t stick to one another, in the refrigerator for up to 1 week.
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