5 Minute Christmas Bark Recipes
5-MINUTE CHRISTMAS BARK
Cocoa Puffs™ cereal adds unexpected crunch to this easier-than-ever version of the classic holiday candy.
Provided by Roxana Yawgel
Categories Dessert
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Line cookie sheet with cooking parchment paper.
- In medium microwavable bowl, microwave candy melts on High about 60 to 90 seconds; stir until smooth and combined.
- Pour melted candy melts on cookie sheet; spread with back of spoon.
- Quickly arrange cereal, marshmallows and chips over melted candy melts; gently press in.
- Place cookie sheet in freezer for a few minutes or until hardened. Remove from freezer; break into pieces.
Nutrition Facts : ServingSize 1 Serving
FULLY LOADED CHRISTMAS BARK
'Tis the season, and who doesn't love peppermint bark? This recipe spruces the seasonal staple up by adding a layer of pretzels for salt and some crispy rice cereal for even more crunch. These bars are sure to be the life of the party.
Provided by Danielle Alex
Categories dessert
Time 30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line a small rimmed baking sheet with parchment paper. Set aside.
- Place 2 inches of water in each of 2 medium saucepans. Bring to a boil over high heat, then immediately reduce the heat so the water stays at a very gentle simmer.
- Place the white chocolate chips in a large heatproof bowl and the dark chocolate chips in another large heatproof bowl. Place the bowls over the simmering water in the pans. Stir the pots occasionally with rubber spatulas until smooth, being sure to use a separate spatula for each to keep the chocolates separate.
- Pour the melted white chocolate into the prepared baking sheet. Spread the chocolate evenly with an offset spatula or the same rubber spatula. Place in the freezer to firm up, about 5 minutes.
- Stir the peppermint extract into the dark chocolate. Remove the chilled white chocolate from the freezer and pour the dark chocolate on top. Spread the dark chocolate evenly on the baking sheet, then sprinkle with the pretzels, rice cereal and crushed candy. Press the toppings gently into the dark chocolate so they'll stay in place when the chocolate hardens. Place back in the freezer until the chocolate is firm to the touch, 5 to 7 minutes.
- Cut the bark into 24 pieces, or break it into shards with your hands for a more rustic look. Store in an airtight container in a cool dry place, or refrigerate.
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CHOCOLATE BARK (5 MINUTES, 6+ WAYS) - CRAZY FOR CRUST
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Ratings 58Calories 160 per servingCategory Dessert
- Place chocolate chips in a microwave safe bowl. I like to use a disposable paper bowl or re-usable plastic container for best results. Add shortening or oil. Heat chocolate chips on 50% power in 30 second increments, stirring between each, until melted and smooth.
- Spread chocolate into an even layer on the prepared pan. Top with desired toppings. Chill to set then break into pieces. Store in an airtight container in the refrigerator for 4 days to 2 weeks (depending on the toppings you use; candy toppings last longer than pretzels or cookies, which tend to get stale).
- Peppermint White Chocolate Bark: Sprinkle chopped candy canes or peppermint crunch over melted white chocolate.
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