- Line a baking sheet or pan with foil.
- Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula. Just before the chocolate is completely melted, add the oil and stir to blend. Remove from the heat and stir vigorously until completely smooth. Set aside and let cool until just slightly warm, about 8 minutes
- Add all but a few pieces of the candy and quickly stir to combine. Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated. Scatter the remaining candy on top. Set aside at room temperature until firm, about 2 hours. Remove from the foil and break into pieces. Store in an airtight container at room temperature for up to 2 weeks.
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
Yield Makes one 9-by-12 1/2-inch sheet
Number Of Ingredients 3
- 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.
PEPPERMINT CANDY CANE BARK
Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting.
Provided by angelcakes
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
- Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
- Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
- Line a 11x17" baking pan with wax paper.
- Pour and spread chocolate mixture onto wax paper.
- Chill until firm and break into pieces.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 816.5, Fat 48.5, SaturatedFat 29.3, Cholesterol 31.7, Sodium 136.1, Carbohydrate 89.6, Fiber 0.3, Sugar 89.2, Protein 8.9
EASTER CANDY BARK RECIPE BY TASTY
Here's what you need: chocolate candy, cadbury mini eggs, marshmallow peep, whopper robin egg, graham cracker, fine sea salt
Provided by Chris Salicrup
Yield 6 servings
Number Of Ingredients 6
- Line a baking sheet with parchment paper.
- Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes.
- Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice.
- Sprinkle with sea salt.
- Freeze until firm to the touch, at least 20 minutes.
- Break the bark into pieces and serve.
Nutrition Facts : Calories 480 calories, Carbohydrate 71 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 65 grams
CANDY CANE BARK
This Christmas treat was published in the local paper 3 Xmas's ago along with other white chocolate recipes and for the next few days, you couldn't find white chocolate anywhere! These are incredibly easy and very tasty; looks great wrapped in cellophane and given as a little gift.
Provided by Lennie
Yield 6 serving(s)
Number Of Ingredients 2
- Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
- In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
- Cover a cookie sheet with wax paper.
- Stir candy cane crumbs into melted white chocolate and stir well to combine.
- Pour chocolate mixture onto wax paper, spreading thin with a spatula.
- Stash cookie sheet in fridge about an hour or until it hardens.
- Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
- Keeps well.
Nutrition Facts : Calories 152.7, Fat 9.1, SaturatedFat 5.5, Cholesterol 4, Sodium 25.5, Carbohydrate 16.8, Sugar 16.7, Protein 1.7
- Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.
- Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
- Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
- Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.
- Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 12.6 g, Cholesterol 15 mg, Fat 7.8 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.7 g, Sodium 80.6 mg, Sugar 9.9 g
CHOCOLATE CRUNCH BARK RECIPE BY TASTY
- Preheat oven to 350°F (175°C).
- Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
- In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
- Pour the caramel over the crackers, spreading evenly with a spatula.
- Bake for 5 minutes.
- Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
- Remove the foil and spread the softened chocolate over the top evenly.
- Sprinkle with pecans, cover with foil, and freeze for 1 hour.
- Break the bark up into pieces.
Nutrition Facts : Calories 316 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams
More about "candy bark recipes"
CHOCOLATE BARK CANDY RECIPES: EASY TO MAKE, PERFECT FOR GIFTS
5/5 (1)Total Time 2 hrs 20 minsCategory DessertCalories 318 per serving
- Spread the melted chocolate on a parchment or waxed paper covered cookie sheet. Start by dishing it down the middle and then spreading it outwards.
- Use another piece of parchment or waxed paper to place over top and press the topping gently.
9 BEST CHOCOLATE BARK RECIPES - THE SPRUCE EATS
- Peppermint Bark. Peppermint bark is perhaps the best-known type of chocolate bark and is a holiday favorite. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes?
- Cookies and Cream Bark. Crushed cookies and white chocolate—what could be easier? This cookies and cream bark is an easy white chocolate bark candy packed with bits of Oreo cookies.
- Unicorn Bark. Candy should be fun—that's why I've loaded this unicorn bark with pastel swirls and all kinds of colorful, sparkling candy pearls and sprinkles!
- S'mores Bark. Love S'mores? Try them in candy form! S’mores bark is an easy, delicious candy with milk chocolate, graham cracker chunks, and miniature marshmallows.
- Spicy Chocolate Bark. This recipe for spicy chocolate bark is made with sweet milk chocolate, candied pecans, and a pinch of cayenne. Sensitive to spice?
- Cookie Dough Bark. Cookie dough bark features real chocolate chip cookie dough, sandwiched between two slabs of rich chocolate. The dough is egg-free, so it's perfectly safe to consume raw.
- Mint Chocolate Bark. Mint chocolate bark has a beautiful swirled green-and-chocolate appearance, and a refreshing minty flavor, topped with Andes mints.
- Chocolate Bacon Bark. Surprise! This sweet-and-salty bark has an unexpected ingredient: crispy bacon! The salty, smoky savoriness and turns this chocolate bacon bark from something average to something unique and extraordinary.
- Toasted Coconut Bark. Crunchy, sweet toasted coconut and semi-sweet chocolate combine in this simple recipe for toasted coconut bark. It’s amazing how two ingredients and fifteen minutes can produce such a sophisticated, tasty treat!
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Top Asked Questions
Is chocolate bark Candy a good gift?Chocolate bark candy recipes are fun to create, and make the perfect thank you or small tasty gift for your family and friends. If you're looking for a quick and tasty treat to make this holiday season, chocolate bark candy is a sure winner.
What can I do with a candy cane bark?You can also offer the candy cane bark in nice gift bags. Makes about four bags. An offset spatula is a handy tool to have for spreading chocolate or frosting. It has a long, narrow and flexible metal blade. Crystallization gives chocolate a nice texture that will not break or turn white.
What do you put in Christmas bark?Christmas bark is the perfect holiday treat—easy to make and endlessly versatile. Take a look at our best bark recipe ideas that feature all sorts of fun flavors. There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies.
What do you decorate white chocolate bark with?Easy white chocolate bark gets a delightful crunch from puffed rice cereal. Crushed peppermint candies decorate the bark and add a festive holiday flavor.Get the Peppermint Bark Recipe 2of 9 View All