CHOCOLATE ALMOND BARK
Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!
Provided by BUCHKO
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 3
Steps:
- Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
- In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 14.2 g, Cholesterol 4.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.1 g, Sugar 12.3 g
ALMOND APRICOT BARS
Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 81mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
DARK CHOCOLATE WITH GOLDEN RAISINS AND TOASTED ALMONDS
Feel free to substitute black raisins for the golden raisins in this delicious no-cook dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl. Serve.
APRICOT, GOLDEN RAISIN AND SMOKED ALMOND CHOCOLATE BARK
Chocolate bark is like cheaters' homemade chocolate-you can make something that feels totally gourmet and exceptional, in almost no time. It's a great, portable, decadent-feeling sweet treat that's perfect on a hike or a picnic, great for gifting and, of course, wonderful for tucking away for your 3pm cravings. I like to use a dark chocolate-70-percent or higher, which is the best for you. I've trained my kids on good dark chocolate early-but for some families this may feel like an adult treat. If that's the case, you can blend in a few chocolate chips or another semisweet chocolate to bring the sweetness forward. For my taste, there's enough sweet going on from the dried fruits-this is a harvest combo that feels perfect for deep fall and right into the holiday season. (There are so many options here for the dried fruit-dried fig would work as well!) The smoky almonds add crunch and if you love that bright citrus vibe in your chocolate, a little orange zest goes a long way here. Finish it with a flaky sea salt that makes the whole thing hit all the sweet-salty notes I crave to give a dreamy finish. This one is slightly thicker than a lot of chocolate barks, so it holds all the goodies on top, and feels a bit more like a candy bar. It's also easier to pack without any melting or shattering.
Provided by Sarah Copeland
Categories dessert
Time 4h25m
Yield 8 to 10 bars
Number Of Ingredients 6
Steps:
- Line a 9-by-9-inch baking sheet with parchment paper, coating the bottom and up the sides (this makes it super easy to remove your bark when it sets).
- Add two-thirds of the chocolate to a large metal bowl set over a pot with simmering (not boiling water). Stir gently to melt. When the chocolate is completely melted, sprinkle in the remaining chocolate and whisk to melt (adding the chocolate in stages helps the chocolate stay in temper and keep its shiny luster).
- Pour the melted chocolate into the prepared pan and use an offset spatula to smooth the top. Sprinkle on the raisins, apricots and almonds, pressing a few pieces in just slightly to adhere. Sprinkle the orange zest lightly over the top (taking care not to let it clump all in one area) and top with flaky salt. Set aside at room temperature until completely set, about 4 hours (yes, you can speed this up in the fridge, but the cold can throw the chocolate out of temper and lesson your shiny, snappy results).
- Cut or break into 8 to 10 bars and serve. Store in an airtight container at room temperature for up to 3 days.
APRICOT ALMOND CHOCOLATE BARK
This looks like a very nice chewy, crunchy, (heart healthy?) treat, a recipe I couldn't resist filing away for a future 'to-make' date!!!
Provided by Sydney Mike
Categories Fruit
Time 10m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- In large bowl, melt chocolate carefully.
- Add 1 cup chopped almonds to chocolate, & stir to combine.
- Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
- While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
- Place in refrigerator to set, about 10 minutes.
- Once set, break bark into uneven pieces & serve.
- If chocolate has not been tempered, keep in refrigerator until ready to serve.
Nutrition Facts : Calories 163.6, Fat 13.8, SaturatedFat 5.9, Sodium 36.2, Carbohydrate 13, Fiber 4.6, Sugar 5.8, Protein 4.6
SWIRLED ALMOND-APRICOT BARK
Provided by Food Network Kitchen
Time 1h25m
Yield 1 pound bark
Number Of Ingredients 5
Steps:
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
- Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
AWESOME ALMOND BARK
Make and share this Awesome Almond Bark recipe from Food.com.
Provided by maryL in Canada
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Toast the almonds in a 9"x 13" pan at 350 degrees for 5 to 10 minutes.
- Melt chocolate in a double boiler over hot, not boiling water stirring until smooth.
- Pour chocolate over almonds.
- Spread evenly and chill until hardened.
- Break into pieces and store in a cool place.
Nutrition Facts : Calories 281.8, Fat 16, SaturatedFat 7.4, Cholesterol 1.4, Sodium 1.4, Carbohydrate 31.5, Fiber 4, Sugar 24.5, Protein 3.7
CRANBERRY-ALMOND-APRICOT BARK
A friend made me a bag of this treat for Christmas and I had to get the recipe for this! A nice treat for the holidays--a perfect mix of cranberries, almonds, and apricots. Store in the refrigerator.
Provided by Catty96
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 4
Steps:
- Line a baking sheet with a sheet of waxed paper.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
- Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.3 g, Fat 13.6 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 1.2 mg, Sugar 24.4 g
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