EASY HOMEMADE CHOCOLATE NUT BARK
EatSimpleFood.com This dark chocolate nut bark recipe is easy to make (3 ingredients), versatile, and fits the bill when the average chocolate bar just won't give you what you want.
Provided by beckie
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Line an 8" pan or baking sheet with parchment paper.
- Melt dark chocolate: Bring a pot of water to a simmer and place a steel pot on top (use a double boiler if you've got one). Add uniformly chopped pieces of chocolate or chocolate chips (8 oz) to the pot and stir with rubber spatula. You are trying to melt the chocolate and not burn it. You don't want the boiling water to touch the second pot that's sitting on top of it or it will curdle. Keep stirring at a low heat until it's melted.
- Don't let any water get in contact with the chocolate or it will become unworkable.
- Melt slowly over low heat while stirring gently (if the heat is too high it will become lumpy)
- Pour chocolate into lined pan, sheet pan, or baking dish and lightly shake the pan (or use a spatula) to make the chocolate an even thickness. Add nuts and sprinkle sea salt over the top. Place in refrigerator for 1 hour.
- Serve with Mixed Berry Gazpacho and Fresh Whipped Cream or Ice Cream. Happy Chocolate Eating! Beckie
Nutrition Facts : Calories 207 calories, Sugar 6.8 g, Sodium 25.7 mg, Fat 15.5 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 3.4 g, Protein 3.1 g, Cholesterol 0.9 mg
DARK CHOCOLATE BARK
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
CHOCOLATE NUT BARK
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Dessert Recipes
Time 35m
Number Of Ingredients 2
Steps:
- Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 7.2 g, Fat 5.4 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2 g, Sodium 1.4 mg, Sugar 5.3 g
DANA'S DARK CHOCOLATE BARK
Provided by Food Network
Time 2h25m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper or a Silpat sheet and set aside. Toast hazelnuts in a dry pan until warmed and fragrant. Let the nuts cool, then chop and set chopped pieces aside.
- In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth. Stir in vanilla and cinnamon; add brown rice cereal and mix gently. Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn't have to be perfect).
- Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens. Break into pieces and serve.
- Calories: 110; Total Fat: 7 grams; Saturated Fat: 4 grams; Total Carbohydrate: 11 grams; Protein: 1 gram; Sodium: 12 milligrams; Cholesterol: 0 milligrams; Fiber: 2 grams
Nutrition Facts : Calories 120 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 28 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 2 grams
NUTTY CHOCOLATE TOFFEE BARK
Nutty Chocolate Toffee Bark
Provided by Alison Roman
Categories Bon Appétit Dessert Kid-Friendly Chocolate Candy Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 13
Steps:
- Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7-9 minutes.
- Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.
- Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.
- Do Ahead
- Toffee can be made 3 days ahead. Store airtight at room temperature.
NUTTY DARK CHOCOLATE BARK
Make and share this Nutty Dark Chocolate Bark recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h10m
Yield 18 pieces
Number Of Ingredients 3
Steps:
- Line a sheet tray with parchment paper and set aside.
- Place ¾ of the chocolate in a large glass bowl and microwave on high power for 20 to 30 seconds. Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining chocolate and allow to sit at room temperature, stirring often, until it's completely smooth, slightly cooled, and glossy.
- Stir in almonds and hazelnuts. Pour mixture onto prepared sheet tray and, using a small offset spatula, smooth into a rough rectangle, using the thickness of the nuts as a guide.
- Refrigerate until firm, 30 minutes to 1 hour. Crack or cut bark into equal pieces and enjoy.
Nutrition Facts : Calories 219, Fat 21.7, SaturatedFat 8.8, Sodium 6.1, Carbohydrate 10.5, Fiber 5.9, Sugar 0.9, Protein 6.1
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