Raspberry White Chocolate Bark Recipes

WHITE CHOCOLATE HOLIDAY BARK

Steps:

• Line a sheet pan with parchment paper or a silicone mat.
• Place chocolate chips and coconut oil in a medium mixing bowl and microwave for 1 minute. Take the bowl out of the microwave and mix the chocolate chips together with a spoon until smooth.
• Pour the white chocolate onto the prepared sheet pan and use a rubber spatula to spread it out into an even layer that is about ¼ inch thick.
• Sprinkle the pistachios and coconut chips evenly over the chocolate, using the spatula to gently press the toppings into the chocolate.
• Break the raspberries with your fingers over the chocolate and sprinkle them onto the chocolate, lightly pressing them into the sticky part of the chocolate.
• Place the sheet pan into the freezer for at least 20 minutes to harden.
• Break the bark into smaller pieces.
• Store in an airtight container in the fridge for up to 3 weeks.

RASPBERRY WHITE CHOCOLATE BARS

Steps:

• In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

WHITE CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
• Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

WHITE CHOCOLATE RASPBERRY BARK WITH FRESH BERRIES

Steps:

• In double boiler, melt your base by adding white chocolate chips, and gently stir every minute or so until the completely melted.
• Pour white chocolate over wax paper and smooth it out to desired thickness with a spatula, about 1/4″ thick. Let cool for about 3 minutes.
• Gently place fresh raspberries into the bark. Let your bark cool either on the countertop for a few hours or in the fridge for about ten minutes, or until the bark is completely hardened.
• Break the bark into pieces and serve.

RASPBERRY WHITE CHOCOLATE BARK

Steps:

• Melt chocolate in double broiler
• Spread over parchment paper into thin later
• Top with jam
• Using toothpick or chopstick, swirl jam with chocolate
• Crush up freeze-dried raspberries and pat into chocolate
• Place in freezer until hardened
• Break into pieces
• Enjoy!

RASPBERRY-MOCHA CHOCOLATE BARK

Steps:

• Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.