Salted Honey Chocolate Bark Recipes
EASY CHOCOLATE BARK
This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.
Provided by Cookie and Kate
Categories Candy
Time 20m
Number Of Ingredients 4
Steps:
- If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
- In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
- Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
- Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
- If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg
SALTED HONEY AND CHOCOLATE BARK
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie cutters, sprinkles, or icing necessary.
Provided by Alison Roman
Categories Cookies Chocolate Dessert Christmas Edible Gift Honey Christmas Eve Candy Thermometer Bon Appétit snack snack week Kidney Friendly Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8-10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
- Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
- Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
- MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.
CHOCOLATE-ALMOND BARK WITH SEA SALT
Provided by Bon Appétit Test Kitchen
Categories Candy Chocolate Dessert Christmas Kid-Friendly Low Cal Low Sodium Almond Low Cholesterol Edible Gift Christmas Eve Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 pounds
Number Of Ingredients 5
Steps:
- Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
- Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
- Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
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SALTED HONEY AND CHOCOLATE BARK RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (127)Estimated Reading Time 1 minServings 12
- Preheat oven to 350°. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8–10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
- Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°, 8–10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
- Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
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CHOCOLATE CARAMEL PRETZEL BARK – MODERN HONEY
From modernhoney.com
Cuisine AmericanCategory Candy, Dessert, SnackServings 16Total Time 20 mins
- Begin with a parchment lined baking sheet. To make sure the chocolate bark doesn't stick to it, you may lightly spray the parchment or wax paper.
- Melt the semi-sweet chocolate. This can be done in a double-boiler or in the microwave. If you choose the microwave, start off with a microwave-safe bowl. It is important when melting chocolate to reduce the microwave power to 50%. Cook the chocolate in 30-second increments, stirring well after each increment, until completely melted.
- Press the pretzels into the chocolate immediately so the pretzels will adhere to the chocolate as it hardens.
- In a medium saucepan, heat sugar over medium heat, stirring constantly. The sugar will begin to form clumps and will turn into an amber color. Keep stirring. Watch carefully as the sugar can easily burn.Once sugar is completely melted, add the butter. The butter will bubble so be careful.Stir the butter into the caramel until it is completely melted. Use a whisk to stir the sugar and butter. Drizzle the heavy cream into mixture and stir.Let it boil for 1-2 minutes. Remove from heat and stir in sea salt. Let set up. Once the caramel is done, pour over the pretzels. You may not use all of the caramel.
14 BARK AND BRITTLE RECIPES - BON APPéTIT RECIPE | BON APPéTIT
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Author Elyssa GoldbergPublished 2015-12-10Estimated Reading Time 2 mins
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- Pumpkin Seed Brittle. Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle. View Recipe.
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DARK CHOCOLATE BARK - FEELING FOODISH
From feelingfoodish.com
5/5 (1)Estimated Reading Time 2 mins
- Melt chocolate in microwave using a medium sized microwave-safe bowl; heat in 1-minute increments, stirring very well after each minute until melted (stirring will help the chocolate melt)
- If you have not melted chocolate before, see link in my post about melting chocolate since overheating will cause the chocolate to seize up and be ruined
- Cover a cookie sheet with parchment paper or tin foil and spread chocolate mixture (about 1/4 inch thick) on top.
SALTED HONEY WALNUT BARS - SUGARHERO
From sugarhero.com
4.4/5 (10)Total Time 1 hr 20 minsServings 24Calories 374 per serving
- Preheat the oven to 350 F. Line a 9x13-inch baking pan with foil, extending the foil up and over the sides, and spray with nonstick cooking spray.
- Combine the butter, brown sugar, and honey in a medium saucepan over medium heat. Stir while the butter and sugar melt. Bring the mixture to a boil and let it boil, stirring only occasionally, for five minutes. After five minutes, remove the pan from the heat and stir in the walnuts, cream, vanilla, and fine sea salt.
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