Sweet And Salty Chocolate Bark Recipes
SWEET & SALTY CHOCOLATE BARK
Steps:
- Start by melting 5-6 bars of almond bark in a microwave safe bowl following the directions on the package.
- After the almond bark has melted, pour onto a cookie sheet lined with wax paper using a spatula or spoon to spread it out evenly.
- Scattered pretzels, M&M's and sprinkles all over the melted almond bark.
- Melt some chocolate chips in a microwave safe bowl and using a spoon, drizzle the bark with chocolate.
- Place in refrigerator for about 10-15 minutes or until almond bark has hardened.
- Break into small pieces and ENJOY!
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
SWEET AND SALTY DARK CHOCOLATE BARK
Sweet meets salty in this easy recipe for dark chocolate bark topped with popcorn, pretzels and sprinkles.
Provided by Kelly Senyei
Time 35m
Number Of Ingredients 6
Steps:
- Line a large baking sheet with parchment paper.
- Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
- Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the popcorn, pretzels, M&Ms and sprinkles on top of the chocolate then place the baking sheet in the refrigerator to chill for about 20 minutes until the chocolate has fully hardened.
- Melt the white chocolate chips in a double boiler or in the microwave, stirring until smooth. Drizzle the white chocolate over the chocolate bark then return it to the refrigerator for 10 minutes until firm.
- Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve it immediately or store it in an air-tight container in a cool place.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 454 kcal, Carbohydrate 53 g, Protein 6 g, Fat 24 g, SaturatedFat 19 g, Cholesterol 4 mg, Sodium 178 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
SALTY SWEET CHOCOLATE BARK
Steps:
- Line a 15x10 inch cookie sheet or half sheet pan with parchment paper.
- Melt chocolate according to instructions on package, making sure to stir periodically.
- Sprinkle with broken potato chips, pretzels and peanuts. Lightly press topping into chocolate.
- Place in refrigerator and allow to refrigerate for at least one hour to cool and set.
- Break into pieces and store in an airtight container.
Nutrition Facts : Calories 427 kcal, Carbohydrate 40 g, Protein 6 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 3 mg, Sodium 125 mg, Fiber 6 g, Sugar 21 g, UnsaturatedFat 12 g, ServingSize 1 serving
SWEET AND SALTY POPCORN BARK
Provided by Food Network
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
- Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
- Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.
SWEET AND SALTY BARK
Give the gift of Sweet and Salty Bark. In this Sweet and Salty Bark recipe, the salty brings out the sweet, the sweet brings out the salty and the result is a win-win in the gift-giving department.
Provided by My Food and Family
Categories Meal Recipes
Time 1h15m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Microwave semi-sweet and white chocolates in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until almost melted, stirring after 1 min.; stir until completely melted.
- Add pretzels and nuts; mix well. Spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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