Crunchy White Chocolate Orange Bark Recipes

CRUNCHY WHITE CHOCOLATE-ORANGE BARK

Crunchy White Chocolate-Orange Bark image

Provided by Claire Robinson

Categories dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound good quality white chocolate, chopped (recommended: Callebaut)
1 teaspoon pure orange extract
Orange paste food coloring
1 cup crisped rice cereal
1/2 cup golden raisins

Steps:

Line a baking sheet with parchment paper or silicone baking mat.
Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Chocolate Crunch Bark Recipe by Tasty image

Here's what you need: soda crackers, butter, light brown sugar, semi-sweet chocolate chips, pecan

Provided by Katie Aubin

Categories Desserts

Yield 15 servings

Number Of Ingredients 5

Ingredients

40 soda crackers
1 cup butter
1 ⅛ cups light brown sugar, firmly packed
2 cups semi-sweet chocolate chips
½ cup pecan, toasted, chopped

Steps:

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.
Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams

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