Barefoot Contessas White Chocolate Bark Recipes

WHITE CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
• Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces.
• Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
• Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut the bark in 16 pieces and serve at room temperature.

BAREFOOT CONTESSA'S CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
• Add the vanilla, then the eggs, 1 at a time, and mix well.
• Add the cocoa and mix again.
• Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
• Fold in the chopped white chocolate.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
• Dampen your hands and flatten the dough slightly.
• Bake for exactly 15 minutes (the cookies will seem underdone).
• Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

BAREFOOT CONTESSA'S HOT CHOCOLATE

Steps:

• Heat milk and half and half in a saucepan on medium heat to just below the simmering point.
• Remove the pan from the heat and add both types of chocolate.
• When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
• Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.

BAREFOOT CONTESSA'S WHITE CHOCOLATE BARK

Steps:

• 1. Preheat oven to 350 degrees F. Using a pencil, draw an 8"x10" rectangle on a piece of parchment paper. Turn the parchement paper over so the pencil mark doesn't get on the chocolate, and place it on a sheet pan. 2. Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool. 3. Place three quarters of the white chocolate in a heatproof glass bowl, and put it in the microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is JUST melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, put it in the microwave for another 15 seconds.) 4. Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut or break the bark into 16 pieces and serve at room temperature. Makes 16 pieces.