Cinnamon Chocolate Bark Recipes

CINNAMON CHOCOLATE BARK

Cinnamon Chocolate Bark image

Just what you want to hear about this time of year! Fast, easy, delicious! Melt the chocolate in the microwave and you're almost done! This is one the kids can help with. Cooling time is not listed.

Provided by FLUFFSTER

Categories Candy

Time 20m

Yield 14 serving(s)

Number Of Ingredients 4

Ingredients

1 (12 ounce) package white chocolate chips
1 cup semi-sweet chocolate chips
2 teaspoons ground cinnamon, divided
1/2 cup sliced almonds, toasted

Steps:

Microwave chips in separate microwavable bowls, taking care not to burn the chocolate.
Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoons cinnamon into melted semi-sweet chocolate.
Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with a knife or spatula for marbled effect. Sprinkle with almonds.
Refrigerate 1 hour or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

CINNAMON BARK

Cinnamon Bark image

Make and share this Cinnamon Bark recipe from Food.com.

Provided by Diana Adcock

Categories Candy

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 lb good white chocolate (like Guihards)
1 cup red cinnamon candies

Steps:

Melt chocolate in a plastic bowl or double broiler.
Stir in red hots.
At this point you can pour out onto waxed paper or stir to melt red hots, then pour onto waxed paper to cool.
Break off into chunks.

Nutrition Facts : Calories 2443.5, Fat 145.5, SaturatedFat 88, Cholesterol 63.5, Sodium 408, Carbohydrate 268.6, Sugar 267.8, Protein 26.6

SPICY CHOCOLATE SEED BARK

Spicy Chocolate Seed Bark image

Provided by Taste of Home

Categories Desserts

Time 15m

Yield about 1 pound

Number Of Ingredients 8

Ingredients

1 package (12 ounces) milk chocolate chips
1/2 cup golden raisins, divided
1/3 cup crushed tortilla chips
1/4 cup salted pumpkin seeds or pepitas, divided
2 tablespoons sesame seeds, divided
1 teaspoon ground cinnamon
1 teaspoon ground ancho chili pepper
1/4 teaspoon crushed red pepper flakes, divided

Steps:

Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 C raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chili, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 26mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CINNAMON BREAD

Chocolate-Cinnamon Bread image

Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.

Provided by faeriechef

Categories Bread Quick Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 ¼ cups Dutch-processed unsweetened cocoa powder
3 tablespoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon vanilla extract
1 ½ cups unsalted butter, at room temperature
3 cups white sugar
5 large eggs, at room temperature

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g

CINNAMON CRUNCH BARS

Cinnamon Crunch Bars image

These tasty bars are wonderful for gift-giving and very easy to make too!

Provided by Susan

Categories Desserts Cookies Bar Cookie Recipes

Time 20m

Yield 48

Number Of Ingredients 5

Ingredients

12 cinnamon graham crackers
2 cups chopped walnuts
1 cup butter
1 cup packed brown sugar
½ teaspoon ground cinnamon

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

Nutrition Facts : Calories 87 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 32.9 mg, Sugar 4.9 g

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