Strawberry Chocolate Bark Recipes

CHOCOLATE-COVERED STRAWBERRY BARS

Chocolate-Covered Strawberry Bars image

Provided by Food Network

Categories dessert

Time 1h30m

Yield about 16

Number Of Ingredients 15

Ingredients

1 stick unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 teaspoon instant espresso powder
2 tablespoons heavy cream
1 large egg
1 1/4 cups finely ground graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup sliced almonds
1/2 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1 1-ounce package freeze-dried strawberries
2 cups white chocolate chips
1/4 cup heavy cream
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening

Steps:

Make the crust: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper, leaving an overhang on all sides. Melt the butter with the cocoa powder, sugar and espresso powder in a medium saucepan over medium heat.
Whisk the heavy cream and egg in a small bowl. Whisk in a few tablespoons of the butter-cocoa mixture, then pour into the saucepan. Cook, whisking, until combined and thickened, about 1 minute. Remove from the heat and stir in the graham cracker crumbs, coconut, almonds and vanilla bean paste. Press the mixture into the prepared baking dish. Bake until set, about 8 minutes. Transfer to a rack and let cool completely in the pan.
Make the filling: Pulse half of the freeze-dried strawberries (about 1 cup) in a food processor until slightly powdery with a few pieces remaining. Set aside the remaining strawberries for topping.
Put the white chocolate chips in a medium bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit until softened, 3 to 5 minutes; stir until smooth. (If the chips are not fully melted, microwave in 20-second intervals until smooth.) Stir in the strawberry powder. Spread over the cooled crust. Cover and refrigerate until set, about 30 minutes.
Make the topping: Microwave the semisweet chocolate chips with the shortening in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Let cool slightly, about 5 minutes. Spread evenly over the filling. Gently crush the reserved freeze-dried strawberries and sprinkle over the top. Cover and refrigerate until set. Lift out of the pan using the parchment overhang and cut into bars.
Freeze-dried strawberries have a ton of flavor. You just have to make sure you don?t pulverize them into too fine a powder; you want to be able to see the nice red flecks.

CHOCOLATE STRAWBERRIES

Chocolate Strawberries image

The world's simplest dessert! Strawberries dipped in chocolate.

Provided by Colin

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h10m

Yield 15

Number Of Ingredients 2

Ingredients

5 ounces bittersweet chocolate, chopped
1 pint fresh strawberries with leaves

Steps:

In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 7.2 g, Cholesterol 0.4 mg, Fat 3.2 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 0.7 mg, Sugar 5.4 g

CHOCOLATE BARK & CHOCOLATE-COATED STRAWBERRIES

Chocolate bark & chocolate-coated strawberries image

White chocolate bark and dipped strawberries are simple to make but the homemade touch will impress guests at a summer party. Use them to decorate cakes too

Provided by Cassie Best

Categories Dessert, Treat

Time 12m

Yield makes 200g chocolate bark and 9 chocolate-coated strawberries

Number Of Ingredients 4

Ingredients

300g white chocolate
9 strawberries , with stalks intact
some crushed biscuits and meringues
freeze-dried strawberry

Steps:

Use baking parchment to line a baking tray, and a second tray or flat plate for your strawberries. In a bowl, gently melt the chocolate in a microwave for 30 secs at a time on Medium until melted, or in a bowl over a pan of simmering water.
Holding the strawberries by the stalk, gently dip each one into the chocolate, just over halfway up. Allow any excess to drip back into the bowl, then lay carefully onto your parchment set.
Pour the remaining chocolate onto the lined tray and gently tip it until you have a thin sheet. Sprinkle over some crushed biscuits and meringues, and lots of the freeze-dried strawberries. Allow to set completely.
Once set, break into shards, then lift off from the parchment. If storing, put back on the tray on clean parchment and lay over some cling film, making sure you keep it in a cool, dry place so it doesn't melt.

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

PRETZEL STRAWBERRY BARK

Pretzel Strawberry Bark image

Provided by Taste of Home

Categories Desserts

Time 10m

Yield about 1 pound

Number Of Ingredients 3

Ingredients

4 ruby chocolate candy bars (3.1 ounces each), chopped
1-1/4 cups crushed pretzels, divided
2 packages (.32 ounce each) freeze-dried strawberries

Steps:

Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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