Chocolate Marble Bark Recipes
CHOCOLATE MARBLE BARK
Make and share this Chocolate Marble Bark recipe from Food.com.
Provided by Dancer
Categories Candy
Time 15m
Yield 18 pieces
Number Of Ingredients 3
Steps:
- Line cookie sheet with parchment paper.
- In medium saucepan over low heat, melt bittersweet chocolate just until soft.
- Stir until smooth.
- Cool 5 minutes.
- Stir in nuts.
- Spread mixture on paper-lined cookie sheet to 1/4" thickness.
- Drizzle with melted whilte chocolate baking bar, swirl with toothpick.
- Refrigerate until firm.
- Break into pieces.
CHOCOLATE MARBLE CANDY CANE BARK
Make and share this Chocolate Marble Candy Cane Bark recipe from Food.com.
Provided by Pamela
Categories Candy
Time P1DT15m
Yield 4 gift bags
Number Of Ingredients 3
Steps:
- Line a baking sheet with waxed paper.
- Place dark and white chocolate in seperate bowls and melt seperately until smooth. Pour dark chocolate onto wax paper, forming 3 thick strips, leaving about 1 inch between each. Pour melted white chocolate into the empty spaces. Spread strips out so that they touch. Draw a knife back and forth across the strips to create a marbled effect. Sprinkle with candy canes. Refrigerate until hardened, about an hour. Break into pieces. Store in an air tight container for 1 week at room temperature.
Nutrition Facts : Calories 432.8, Fat 26.4, SaturatedFat 15.8, Cholesterol 6, Sodium 42.9, Carbohydrate 52, Fiber 2.5, Sugar 48.3, Protein 4.3
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MARBLE BARK - TUTTI DOLCI BAKING RECIPES
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Cuisine AmericanTotal Time 15 minsCategory Dessert
- Line an 8-inch square baking pan with parchment paper. Place semisweet chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 2 minutes). Place white chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes).
- Pour melted semisweet chocolate into prepared pan and spread with an offset spatula. Dollop melted white chocolate by teaspoons over semisweet chocolate layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Top with cranberries and cashews, pressing gently to adhere. Chill baking pan in the refrigerator for 45 minutes, until bark is set.
- Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares. Pack in an airtight container with wax paper between layers; store in the refrigerator up to 2 weeks.
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