Dark Chocolate Coconut Bark Recipe 425

DARK CHOCOLATE COCONUT BARK RECIPE - (4.2/5)

Dark Chocolate Coconut Bark Recipe - (4.2/5) image

Provided by Stacy_K

Number Of Ingredients 2

Ingredients

1/2 cup organic coconut butter (make sure is no sugar added), slightly melted
1/8 cup dark chocolate, melted

Steps:

Spread coconut butter onto parchment paper. Drizzle dark chocolate over it. Place in refrigerator until it sets up. Break it up and enjoy! Store in an airtight container in the refrigerator.

DARK CHOCOLATE BARK

Dark Chocolate Bark image

Provided by Ina Garten

Categories dessert

Time 2h25m

Yield 24 pieces

Number Of Ingredients 5

Ingredients

9.5 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup dried apricots, chopped
1/2 cup dried cranberries

Steps:

Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams

WHITE CHOCOLATE COCONUT BARK

White Chocolate Coconut Bark image

Provided by Taste of Home

Categories Desserts

Time 10m

Yield about 1 pound

Number Of Ingredients 4

Ingredients

1 package (10 to 12 ounces) white baking chips
1/2 cup toasted macadamia nuts, chopped and divided
1/2 cup toasted sweetened shredded coconut, divided
1/2 cup crystallized ginger, chopped and divided

Steps:

Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. 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 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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