WHITE CANDY BARK
This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. -Marcia Snyder, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE PEPPERMINT BARK
Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.
Provided by Pamela Rose
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 47m
Yield 20
Number Of Ingredients 3
Steps:
- Line an 11x17-inch baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
- Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g
WHITE CHOCOLATE HOLIDAY BARK
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
- Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
- Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
- Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
WHITE CHOCOLATE UNICORN BARK
You can tailor this edible chocolate gift to anyone's sweet tooth tastes by playing around with colours, toppings and sweets you know they'll love
Provided by Miriam Nice
Categories Snack, Treat
Time 18m
Number Of Ingredients 5
Steps:
- Measure all your ingredients into separate bowls. Heat the chocolate in a microwave-safe bowl in 30-sec bursts until melted, stirring each time. Or put it in a heatproof bowl set over (but not touching) a pan of simmering water (an adult should help with this bit). Stir frequently until the chocolate has melted smoothly.
- Pour the melted chocolate into four or five small bowls. Use the food colouring to dye the chocolate in the colours you like best. Food colouring can be very strong, so start by adding a tiny amount, mixing well, then add more if you like.
- Line a large tray or board with baking parchment and spoon the different coloured chocolates onto the parchment in puddles, in any order you like. The different colours should start to join up and become one big puddle.
- Use a skewer or a cocktail stick to swirl the colours together, but don't swirl too much, otherwise the colours will blend into one. Gently shake the tray from side to side to help the chocolate sit in an even layer and fill in any gaps.
- Decorate with your sprinkles, sweets and marshmallows. Leave the chocolate to set in a cool place, or overnight, until set hard. Then break it into pieces and place in gift boxes lined with baking parchment. Will keep in the fridge for up to a week.
Nutrition Facts : Calories 410 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Protein 6 grams protein, Sodium 0.2 milligram of sodium
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
WHITE CHOCOLATE COCONUT BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE BARK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
Provided by Ina Garten
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
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4.8/5 (4)Total Time 1 hr 10 minsCategory DessertCalories 210 per serving
- Line a baking sheet with waxed paper or parchment paper. Prepare toppings, such chopping dried fruit, toasting nuts, coconut, breaking up Oreos or candy canes. Set aside.
- Place white chocolate chips or chopped almond bark in a microwave safe bowl. Heat on HIGH power for 1 1/2 minutes, stopping every 30 seconds to stir. Stop heating as soon as chocolate is melted and smooth.
- Pour melted white chocolate on prepared baking sheet. Use an offset spatula to spread to about 1/4" thick. Immediately sprinkle on desired toppings.
- Allow chocolate to set and harden at room temperature for 1-2 hours, or refrigerate for 30 minutes. Do not break into pieces until chocolate is completely set.
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- Melt white chocolate in double boiler, or if you made homemade white chocolate, skip to step 3.
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- Melt white chocolate in the microwave at 30-second increments. Be careful not to overheat and burn the chocolate.
- Pour this melted chocolate on a cookie tray, lined with wax paper. Spread it with a spatula. You can keep it as thin or as thick as you like.
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- In a microwave-safe bowl, microwave the chocolate chips and butter on 50% power until the chocolate is melted. Alternatively, the chocolate can be melted down in a double boiler. Use a rubber spatula to mix until smooth.
- Mix half of the cranberries, pistachios, hemp hearts and chia seeds into the chocolate. Let cool slightly, and then spread the mixture across the prepared sheet in a 1/4 inch thick layer.
- Top with remaining cranberries, pistachios, hemp hearts, and chia seeds. Transfer to the fridge for 2 to 3 hours to harden.
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5/5 (4)Total Time 45 minsCategory DessertCalories 146 per serving
- Melt white chocolate in a double broiler or microwave safe bowl, stirring frequently. You want it to be pour-able, but not *too* thin. Don’t overheat as it will become scorched and irreversibly ruined!
- Pour chocolate into an even layer on prepared baking sheet.You can either make a thicker layer with a smaller surface area, or a thin layer with a larger one.
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From crazyforcrust.com
Ratings 6Calories 160 per servingCategory Dessert
- Place chocolate chips in a microwave safe bowl. I like to use a disposable paper bowl or re-usable plastic container for best results. Add shortening or oil. Heat chocolate chips on 50% power in 30 second increments, stirring between each, until melted and smooth.
- Spread chocolate into an even layer on the prepared pan. Top with desired toppings. Chill to set then break into pieces. Store in an airtight container in the refrigerator for 4 days to 2 weeks (depending on the toppings you use; candy toppings last longer than pretzels or cookies, which tend to get stale).
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- Spread the melted chocolate onto a parchment lined baking sheet into an even layer to desired thickness (this does not mean to attempt to cover the entire baking sheet)
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- Place almonds in a skillet over high heat. Cook 2 minutes or until lightly browned, stirring frequently. Remove from heat. Combine almonds, cherries, and pretzels in a bowl. Set aside half of mixture.
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- Chop the chocolate so it is all roughly the same size, into about 1/4-1/2 inch pieces. If you are using white chocolate chips, there is no need to chop them.
- In a microwave-safe bowl, microwave the chocolate for 15 seconds and stir, repeating this until the chocolate is about 75% melted (see note).
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- In a medium saucepan over medium heat, bring butter and brown sugar to a boil, stirring occasionally. Boil for about 3 minutes, until a candy thermometer reads 300º. Do not stir. Pour over pretzel layer and bake for 10 minutes.
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- In a microwave-safe bowl, melt your semi-sweet chocolate according to the package instructions. We do this at 50% power in the microwave in a glass bowl, stirring between 30-second intervals, and it works perfectly. You may also use a double-boiler.
- Pour the chocolate into your prepared pan and spread it around with a spoon or spatula. Place it in the refrigerator to harden slightly while you prepare your white chocolate. It does not need to be completely firm.
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