SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
CHOCOLATE PUMPKIN BARK
I became utterly addicted to this pumpkin bark that appears at Whole Foods in the fall, but it's quite expensive so I wanted to try making my own version at home. It's a little time-consuming but delicious, and far cheaper! Would be a hit at fall parties. The spicing is really dependent on how much you want the pumpkin to stand out, 1-2 teaspoons is what I prefer. Dark chocolate would also work nicely in this but milk chocolate makes for rich bark that pairs well with the pumpkin. The kind I buy at the store has no crunchy bits in it, the fixings were my idea, but it's delicious both crunchy and smooth! Cook time is both the stovetop and chill times. Yields about 1.5-2 lbs. EDIT: Fixed due to typo-- should be 1/2 cup pumpkin or a bit less, the melted white chocolate should still have the same consistency as melted chocolate. I made this again using an 11 x 7 pan which I liked better.
Provided by the80srule
Categories Candy
Time 3h20m
Yield 2 pounds of bark, 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 x 13 (or 11 x 7) dish with wax paper or parchment paper. In a double boiler (or my ghetto way of filling a pot with water then putting a metal bowl over the top of it) place the milk chocolate chips inside, until nearly fully melted (should be about 5 minutes or less) and pour into the pan evenly.
- Clean out the metal bowl/top part of the double boiler and melt the white chocolate chips, blending with the pumpkin and spice.
- Pour into the pan and stir up here and there with a fork to create a marbled look and mix it up a little.
- I prefer to leave the bark smooth but if you want to add the crunchy fixins like the pumpkin seeds, nuts, oats, etc. sprinkle them on now and press some of them into the bark with a fork if you like.
- Place the pan in the fridge and chill until completely firm, I play it safe and leave it in a couple hours.
- Extract the bark from the pan once it's fully set, and break up into random pieces (always fun) or for a more professional appearance, cut with a large sharp knife, keep covered and chilled until ready to serve but trust me, this will barely last leaving your house en route to the fall parties!
Nutrition Facts : Calories 232.5, Fat 14.1, SaturatedFat 8.4, Cholesterol 4.8, Sodium 23, Carbohydrate 28.3, Fiber 1.4, Sugar 25.8, Protein 2.3
PUMPKIN BARK
I made this candy using Wilton's orange vanilla melting chips and it is very good and easy to make. This recipe is from taste of home's website http://community.tasteofhome.com/forums/t/682611.aspx
Provided by Queen Dana
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 7
Steps:
- Melt chocolate according to package directions. In a small bowl, mix spices, pumpkin butter and vanilla together. Stir in pecans. Add to melted chocolate and stir until well mixed. Turn out on a buttered marble slab or cookie sheet lined with buttered aluminum foil. Chill until firm - cut into pieces.
More about "chocolate pumpkin bark recipes"
PUMPKIN SPICE CHOCOLATE BARK - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Reviews 15Category CandyCuisine AmericanTotal Time 1 hr 10 mins
- Place the milk or semi-sweet chocolate baking pieces in a double boiler over medium-low heat and simmer, stirring occasionally, until completely melted and smooth. Remove from heat and add 1/2 cup of the nuts and combine well. Pour the melted chocolate/nut mixture on to a parchment paper lined baking sheet. Using a rubber spatula, spread out to form a rectangle approximately 10- x 8-inches. Sprinkle with remaining 1/4 cup nuts.
- Melt the white chocolate in the double boiler over medium-low heat, stirring occasionally. When completely melted, remove from heat and add 1/4 teaspoon pumpkin pie spice. Stir well to combine. Using a small spoon, drizzle melted white chocolate over the top of the chocolate/nut layer. Sprinkle with Halloween sprinkles. Place baking sheet in the refrigerator for about 45 minutes or until the chocolate is completely set and hardened.
- Remove from refrigerator and transfer the chocolate bark to a cutting board. Using a sharp knife, slice it into rows that measure about 3-inches. Cut rows into uneven sized pieces.
CHOCOLATE PUMPKIN SEED BARK - THE DARING GOURMET
From daringgourmet.com
5/5 (12)Calories 138 per servingCategory Candy, Dessert, Snack
- Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted. If using white chocolate do the same but wait until after you've spread out the dark/milk chocolate.
- Spread the pumpkin seeds out onto a silicone mat, parchment or wax paper on a large cookie sheet. Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer. Alternatively: It's a little easier to pour the pumpkin seeds directly into the bowl of melted chocolate, stir, pour onto the cookies sheet and spread evenly with a spoon. (It's purely personal preference. I use both ways but slightly prefer the aesthetics of having the pumpkin seeds on the bottom of the bark.)Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
- Chill the chocolate to set and then break it into pieces. Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature they'll keep for about 10 days.
PUMPKIN BARK | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Estimated Reading Time 2 mins
- In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally. Once melted, pour over a cookie sheet and spread until even - should be a fairly thin layer.
- Rinse your bowl clean and melt the white chocolate chips, stirring occasionally. Once melted, remove from heat and add pumpkin pie spice. Stir until thoroughly mixed.
- Remove pan from freezer and pour white chocolate over the top of the dark chocolate, moving quickly to spread it carefully in an even layer directly on top. Get the edges as close to lined up as possible.
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