WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
Steps:
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
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, CRANBERRY, AND PUMPKIN SEED BARK
A stunning chocolate bark with a festive Christmas feel, thanks to colorful red and green toppings. You can top this bark with almost anything of course, but the red and green combinations truly make it feel like Christmas! Two variations are listed below the recipe.
Provided by Diana Moutsopoulos
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 57m
Yield 8
Number Of Ingredients 4
Steps:
- Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
- Melt white chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes.
- Lay out a large sheet of parchment paper on a flat work surface. Pour dark chocolate onto parchment and spread into a thin, even layer using a spatula. Drizzle white chocolate on top. Sprinkle cranberries and pumpkin seeds quickly over chocolate before it sets.
- Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 35.3 g, Cholesterol 4.7 mg, Fat 19.8 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 44.3 mg, Sugar 29.2 g
CHOCOLATE BLUEBERRY BARK
If you love those gourmet chocolate-covered blueberries, you will really loved this easy-to-make chocolate-blueberry bark! The easiest recipe you will ever make, and it's perfect for the holidays. This is best stored in an air-tight container in a cool dry place or in the refrigerator.
Provided by Jen
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 37m
Yield 16
Number Of Ingredients 2
Steps:
- Line a baking sheet with aluminum foil.
- Place chocolate chips into a microwave-safe bowl; heat in microwave for 1 minute. Stir. Heat in microwave for 1 minute more; stir again. Add dried blueberries and mix well.
- Pour chocolate mixture onto the prepared baking sheet and refrigerate until set, about 30 minutes. Break into pieces.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 29.3 g, Cholesterol 9.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 52 mg, Sugar 26.2 g
WHITE CHOCOLATE BARK
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
- Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces.
- Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add 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 at a time.)
- Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut the bark in 16 pieces and serve at room temperature.
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.
WHITE CHOCOLATE BOYSENBERRY BARK
Do you love tart and sweet together then you will enjoy this candy. This is my favorite of the candy bark that I make. I really love the strong tart/sweet flavor of the boysenberry with the creamy white chocolate. I hope you will try it out and let me know what you think.
Provided by Kimberly Biegacki
Categories Candies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Melt your chocolate in a double boiler or the microwave. Pour out on to wax paper and spread out to your desired thickness. Now add the Boysenberry crunch on top of chocolate.
- 2. Let it harden and then break up in small pieces for your bark. I always add some type of candy to my cookie trays and usually place it in the middle of the tray or in between cookies. The bark is a great way to use up your left over chocolates. I am always about trying to no waste.
- 3. Boysenberry crunch has a tart and sweetness to it. It packs alot of flavor. Now, you have to like the tart in order to enjoy it. If you love tart flavors then you will really enjoy this boysenberry bark. If you do not have a candy store that sells the crunch, here is a website that you can buy it. http://www.countrykitchensa.com/
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- Line an 8x8 inch baking pan with foil. Arrange vanilla wafers in a single layer in the bottom of the pan.
- In a medium saucepan melt 8 oz. of white chocolate over low heat. Place remaining white chocolate in a bowl. Pour melted chocolate atop; stir until melted. Add a small amount of food coloring to chocolate to tint, if desired.
- Pour the melted chocolate over cookies in the prepared pan. Using a spatula, spread chocolate into an even layer. Cool 5 minutes. Gently press berries into chocolate. Store in refrigerator for up to 24 hours
REESE'S PEANUT BUTTER WHITE CHOCOLATE BARK - …
From sallysbakingaddiction.com
Estimated Reading Time 3 mins
- In a medium bowl, stir the peanut butter, sugar, softened butter, vanilla, and salt until smooth and creamy. Set aside.
- In another medium bowl, melt the white chocolate according to package instructions. Pour half of the melted white chocolate into prepared baking dish. Spread out evenly with a rubber spatula. Spoon peanut butter mixture over top of the white chocolate layer. Gently spread the peanut butter layer over the white chocolate, creating some swirls as needed. Top with remaining melted white chocolate. Sprinkle Reese’s Pieces and peanut butter chips on top.
- Allow to cool in the refrigerator for about 10 minutes to set up. Lift parchment paper and bark out of the pan and break into pieces with a knife. Store bark in an airtight container in the refrigerator for up to 1 week.
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From mamagourmand.com
Estimated Reading Time 6 mins
- 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.
WHITE CHOCOLATE BARK WITH CBD INFUSED …
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Estimated Reading Time 8 mins
- Line a baking tray with baking/parchment paper and set aside. Chop the white chocolate into small pieces.
- Remove the chocolate from the heat and start adding the remaining chopped chocolate, a little at a time, stirring well with a plastic spatula, and only adding the next pieces of chocolate when the ones previously added are melted.
WHITE CHOCOLATE BARK - 3 INGREDIENT - MRS …
From mrsjoneskitchen.com
Estimated Reading Time 4 mins
- Melt the chocolate in a heat proof bowl set over simmering water (making sure the bowl doesn’t touch the water), stirring until smooth.
- As soon as the chocolate has melted, remove from heat and pour the chocolate on the baking paper.
- Smooth it out with the back of a spoon to the thickness you want. I like it quite thin, about ½ cm thick, but you could make it thicker if you prefer.
CRANBERRY WHITE CHOCOLATE BARK - STRESS BAKING
From stressbaking.com
Estimated Reading Time 3 mins
- 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.
EASY 2 INGREDIENT MARBLED CHOCOLATE BARK | A …
From amindfullmom.com
Estimated Reading Time 4 mins
- Place white chocolate and dark chocolate into 2 seperate glass bowls and microwave each at 30 second intervals, stirring between each interval until melted and smooth.
- Pour dark chocolate onto silpat, parchment paper, or wax paper and spread to thin 1/8 inch with back of spoon or spatula.
- Place melted white chocolate into a pastry bag or sandwich bag with tip cut off, and piple swirls randomly over chocolate.
- Using toothpick or butter knife, drag through the white chocolate to create what looks like spider webs, or swirls.
WHITE CHOCOLATE CHRISTMAS BARK • LONGBOURN …
From longbournfarm.com
Estimated Reading Time 6 mins
- 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).
- One the chocolate is 75% melted, remove from microwave and continue to stir until all of the chocolate is melted and smooth.
- Pour the chocolate onto a parchment lined baking sheet, spreading it evenly about 1/4 inch thick.
CRANBERRY BLISS WHITE CHOCOLATE BARK - …
From cupcakesandkalechips.com
- Stir until almost complete melted, remove from heat, and stir in lemon zest and dried cranberries.
- Working quickly, pour the chocolate onto the lined baking sheet, and using a spatula, spread intoan even layer about a 1/4-inch thick.
CRANBERRY NUT CHOCOLATE BARK | KING ARTHUR …
From kingarthurbaking.com
- Set them aside., Melt the dark chocolate, and spread it into an 8" x 12" oval on parchment paper., Allow the chocolate to set, but not harden completely., Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans., Spread this over the dark chocolate., Sprinkle the rest of the nuts and fruit on top, pressing them in gently., Allow the candy to cool until hardened, then break it into chunks.
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