Valentine Bark Recipes
VALENTINE'S DOUBLE CHOCOLATE BARK
Provided by Giada De Laurentiis
Time 1h
Yield 6 servings
Number Of Ingredients 3
Steps:
- Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate.
- Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces.
VALENTINE BARK
Needing something quick to make for your child classmates or your co workers to think of them for Valentines day? Try Valentine bark--Quick, fast and easy to make.
Provided by mamacancook
Categories Candy
Time 15m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat oven to 150 degrees.
- Place parchment paper on a cookie sheet (preferably with sides).
- Sprinkle morsels onto parchment paper.
- Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels).
- Spread morsels evenly over the parchment paper with a spatula.
- Sprinkle with cinnamon heart candies.
- Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).
- Break apart and divide into baggies if giving for gifts.
- Makes about 10 snack size baggie servings.
Nutrition Facts : Calories 275.1, Fat 16.4, SaturatedFat 9.9, Cholesterol 10.7, Sodium 45.9, Carbohydrate 30.2, Fiber 0.1, Sugar 30.1, Protein 3
VALENTINE BARK
Make and share this Valentine Bark recipe from Food.com.
Provided by Erin Justice
Categories Candy
Time 30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Turn oven onto "Warm" or 170-180. Wrap a small oven-proof dish with foil. Smooth it as best you can so there isn't alot of ridges that the chocolate can grab ahold of.
- Sprinkle 1/2 the Almond bark on the bottom. Then sprinkle the chocolate, and then the remaining almond bark. Put in the oven for 5-10 minutes.
- Take a butter knife, and "swirl" the chocolate until you get your desired design. But Make sure it is level.
- Place the hearts evenly on the chocolate, phrase side up. press down lightly to enrap the sides in chocolate.
- Put pan in the freezer for 10 minutes. Remove, and break into pieces.Great for gifts!
Nutrition Facts : Calories 9.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 1.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.9, Protein 0.1
VALENTINE'S DAY UNICORN BARK
If you're looking for a stunning, showstopping Valentine's Day candy that's simple to make, then unicorn bark is for you! This is one dessert that will have galentines and valentines alike swooning. Store in the fridge in a zip-top bag. Eat within 1 week for optimum freshness. Use as a topping for your favorite desserts like cupcakes, brownies, or ice cream.
Provided by Jessica Furniss
Categories Desserts Candy Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and set aside.
- Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
- Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
- Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
- Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 44.6 g, Cholesterol 14.5 mg, Fat 22.5 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 13.4 g, Sodium 66.3 mg, Sugar 43.7 g
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