FRUIT AND NUT DARK CHOCOLATE BARK
This lightly sweetened dark chocolate bark is loaded with dried fruit and nuts. Feel free to use whatever dried fruits and nuts you have on hand to avoid an extra trip to the store.Recipe courtesy of Jessica Segarra/Imperial Sugar.
Categories Desserts
Time 2h9m59S
Yield 16
Number Of Ingredients 6
Steps:
- Cover a large, rimmed baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
- Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
- Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
- Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
- Lastly, sprinkle flaked sea salt on top.
- Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
- Once chocolate is hard, use your hands to break it into pieces.
Nutrition Facts : ServingSize 1 serving, Calories 213 calories, Sugar 9 g, Fat 15 g, Carbohydrate 17 g, Cholesterol 0.9 mg, Fiber 4 g, Protein 3 g, SaturatedFat 8 g, Sodium 88 mg
FRUIT AND NUT CHOCOLATE BARK
Recipe inspired by The View from Great Island
Provided by Mary Younkin
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
- Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!
HOMEMADE FRUIT AND NUT CHOCOLATE BARK
Homemade Fruit and Nut Dark Chocolate bark is easy to make in the microwave for a quick and healthy dessert. Plus it's paleo, dairy-free, vegan and gluten-free!
Provided by Meredith
Categories Desserts
Time 30m
Number Of Ingredients 3
Steps:
- Line baking sheet with parchment paper. Distribute all but 1 tablespoon of toasted nuts and 1 tablespoon dried fruit on parchment paper. Set aside
- Roughly chop dark chocolate and place all but the smallest pieces in a medium size glass bowl. Melt chocolate in microwave following these instructions for how to quick temper chocolate
- Pour melted chocolate over toasted nuts and dried fruit on parchment lined baking sheet. Try to ribbon chocolate over the nuts as pictured below.
- Using a silicone spatula or metal spoon, evenly distribute melted chocolate over the fruit and nuts. Sprinkle remaining nuts and fruit on top of melted chocolate
- Set aside chocolate bark until hardened. Note: you can place chocolate bark in the refrigerator to speed up this step. However, it is possible that slight water condensation will form on the chocolate which can cause the chocolate to have a swirled appearance
Nutrition Facts : Calories 198 calories, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 25 milligrams sodium
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
NUT FRUIT BARK
Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits, make sure to use the sea salt. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 147 calories, Fat 10g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
WINTER DRIED FRUIT AND NUT CHOCOLATE BARK
Provided by Bon Appétit Test Kitchen
Categories Chocolate Ginger Nut Dessert Christmas Vegetarian Quick & Easy Low Cal High Fiber Dried Fruit Fall Winter Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 1 pound
Number Of Ingredients 5
Steps:
- Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.
FRUIT AND NUT CHOCOLATE CHUNKS
Categories Candy Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Dried Fruit Raisin Cashew Pistachio Winter Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 candies
Number Of Ingredients 6
Steps:
- Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
- While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
- Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.
SALTED FRUIT 'N' NUT BARK
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift
Provided by Cassie Best
Categories Snack, Treat
Time 15m
Yield Makes 1 slab
Number Of Ingredients 6
Steps:
- Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
- Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
- Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
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