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 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.
WHITE CHOCOLATE PISTACHIO BARK
The pistachios and dried cranberries give this a kind of subtle red and green look, for a Martha Stewart-y Christmas appeal. The recipe originated with Cafe Momo in Durham NC (go Tarheels!), and the recipe is from Carolina Thyme, the cookbook of the Durham/Orange County Junior League.
Provided by fluffernutter
Categories Candy
Time 15m
Yield 2 pounds
Number Of Ingredients 3
Steps:
- Toast the pistachios in the oven at 350 degrees or in a dry skillet on the stovetop; they go from perfect to burnt quickly, so watch closely.
- Line a baking sheet with aluminum foil and set aside.
- Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.
- Stir in the cranberries and pistachios.
- Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.
- Remove from foil and break into pieces.
Nutrition Facts : Calories 1788.1, Fat 113.9, SaturatedFat 49, Cholesterol 31.7, Sodium 207.2, Carbohydrate 174, Fiber 14.8, Sugar 145.6, Protein 32.8
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
The original of this slightly tweaked recipe came from the food section of the Los Angeles Times, probably sometime in February 2010!, & I'm sure that RecipeZaar won't let me list the original chocolate which is 4 bars (3.5-ounces each) white chocolate (Lindt Swiss Classic). Preparation time does not include the time needed for the bark to chill & cool completely!
Provided by Sydney Mike
Categories Candy
Time 5m
Yield 1 pound, 25 serving(s)
Number Of Ingredients 3
Steps:
- Place the white chocolate in a microwave-proof glass bowl, uncovered, & melt it in that appliance on 50% power, starting with 1 minute, then stirring & adding 20- to 30-second increments until completely melted. BE SURE TO WATCH IT CAREFULLY ~ Once it is totally melted, proceed.
- Add nuts & berries, stirring to combine, then spread this mixture to the thickness desired on a parchment-lined baking tray.
- Refrigerate 5 to 10 minutes, then remove the tray & let it set in a cool place.
- When completely cooled, cut or break into pieces & store in an airtight container.
Nutrition Facts : Calories 105.2, Fat 6.6, SaturatedFat 3.3, Cholesterol 3.3, Sodium 14.4, Carbohydrate 10.6, Fiber 0.5, Sugar 9.7, Protein 1.6
DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
- Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.
Nutrition Facts : Calories 185 g, Fat 16 g, Fiber 4 g, Protein 5 g, Sodium 74 g
BLACK 'N' WHITE PISTACHIO BARK
You need only four basic ingredients to whip up this sweet and nutty treat. Sized right for two, it's an easy way to satisfy a sweet tooth. You could also double or triple the recipe if you want to have more candy on hand for the holiday season.-Louise Delozier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 pound.
Number Of Ingredients 4
Steps:
- Line a baking sheet with foil; set aside. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 1/4 cup pistachios and cranberries. Spread in a thin layer on prepared baking sheet. , In a microwave, melt vanilla chips; stir until smooth. Drop by teaspoonfuls over chocolate layer. Cut through with a knife to swirl. Sprinkle with the remaining pistachios. Chill until firm. Break into pieces.
Nutrition Facts : Calories 475 calories, Fat 29g fat (14g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 5g fiber), Protein 7g protein.
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