HALLOWEEN BARK RECIPES
MATCHA BARK RECIPE: HOW TO MAKE IT
How could you not love the brilliant green color of this matcha bark? The flavor is a little earthy and it pairs well with lemon. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3/4 pound
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips and lemon oil until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in matcha powder; fold in crumbled rice crackers. Spread into prepared pan (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 134 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 16g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
WHITE CHOCOLATE PEPPERMINT CRUNCH RECIPE: HOW TO MAKE IT
This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.—Nancy Shelton, Boaz, Kentucky
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, FatContent 6g fat (5g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 17g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
More about "halloween bark recipes"
COFFEE BEAN BARK RECIPE: HOW TO MAKE IT - TASTE OF HOME
Chopped coffee beans add a yummy crunch to this pretty two-toned bark. Coffee lovers won’t be able to resist pieces of the chocolaty candy treat. —Anne Addesso, Sheboygan, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 132 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 132 calories per serving
- Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.
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I like to take these to school for the fourth graders I teach...they love them. The colorful marshmallows make these candies bright and pretty to serve—to all ages!
From tasteofhome.com
Total Time 20 minutes
Category Desserts
Calories 183 calories per serving
From tasteofhome.com
Total Time 20 minutes
Category Desserts
Calories 183 calories per serving
- In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.
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BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT BARK
Peppermint Bark from is a holiday gift that can be whipped up in no time. With just melted semisweet and white chocolate and crushed candy canes, it's so easy to put together.
From delish.com
Reviews 4.8
Total Time 50 minutes
Category low-cost, nut-free, Christmas, food gift, winter, dessert
Cuisine American
From delish.com
Reviews 4.8
Total Time 50 minutes
Category low-cost, nut-free, Christmas, food gift, winter, dessert
Cuisine American
- Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.
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