VALENTINE'S CHOCOLATE BARK WITH PRETZELS AND DRIED FRUIT
For this festive chocolate bark, pretzels are encased in both bittersweet and white chocolate. Cherry juice-infused dried cranberries and crushed freeze-dried strawberries give a fruity and fun twist to this otherwise classic chocolate bark recipe.
Provided by Justin Chapple
Categories dessert
Time 55m
Yield One baking sheet or 9-by-13-inch baking pan
Number Of Ingredients 8
Steps:
- Line a rimmed baking sheet or 9-by-13-inch baking pan neatly with foil, allowing at least 2 inches of overhang on the two long sides.
- Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a large heatproof bowl on top (the bottom of the bowl should not touch the water). Add the bittersweet chocolate and 1 tablespoon of the coconut oil. Heat the chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted.
- Scrape the melted chocolate onto the prepared baking sheet or baking pan and, using an offset spatula, spread in a 1/4-inch-thick layer. Arrange the pretzels on top, gently pressing them into the chocolate. Freeze until just firm, about 5 minutes.
- Meanwhile, place a clean large heatproof bowl over the simmering water. Add the white chocolate and the remaining 1 tablespoon coconut oil. Heat the white chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted. Let the white chocolate cool slightly, then scoop out 1/4 cup into a small bowl and reserve for decorating.
- Scrape the white chocolate from the large bowl onto the firm chocolate bark and, using a clean offset spatula, spread in an even layer. Immediately sprinkle the dried cranberries and crushed freeze-dried strawberries on top. Freeze until nearly set, about 5 minutes.
- Add 1 to 2 drops of pink food coloring to the reserved white chocolate and stir until your desired color is achieved. Scrape the pink chocolate into a small resealable plastic bag. Cut off a tiny tip of one corner. Drizzle the pink chocolate all over the bark, then decorate with sparkly pink sprinkles, if using. Refrigerate the bark until firm, about 30 minutes.
- Peel the foil off of the bark. Break the bark into pieces and serve or store in an airtight container in the refrigerator or cool dark area of the kitchen.
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
WINTER DRIED FRUIT AND NUT CHOCOLATE BARK
Provided by Bon Appétit Test Kitchen
Categories Chocolate Ginger Nut Dessert Christmas Vegetarian Quick & Easy Low Cal High Fiber Dried Fruit Fall Winter Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 1 pound
Number Of Ingredients 5
Steps:
- Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.
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