Winter Bark Recipes

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WINTER BARK



Winter Bark image

Are you looking for a dazzling treat that's a snap to make? This familiar favorite is perfect: Just melt, stir and swirl. The salted peanuts provide a simple counterbalance to the sweetness of eddied white and dark chocolates. Get the packaging how-to for the Winter Bark.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/4 pounds

Number Of Ingredients 3

8 ounces white chocolate, chopped
12 ounces bittersweet chocolate, chopped
7 ounces salted cocktail peanuts (1 1/2 cups)

Steps:

  • Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.
  • Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in peanuts. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces.

WHITE CHOCOLATE BARK



White Chocolate Bark image

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

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

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.

MELTING SNOWMAN BARK



Melting Snowman Bark image

Puddles of creamy white chocolate harden into delightful holiday treats without turning on the oven. Decorate them with different candies.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 to 16 snowmen

Number Of Ingredients 9

1 pound white chocolate chips
1/2 cup chopped semisweet chocolate or semisweet chocolate chips
12 white chocolate-coated truffle balls, such as Lindt
12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice
36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional
12 pretzel sticks or chocolate-covered pretzel sticks, broken in half
12 small orange sprinkles or other tiny orange candies, such as Tic Tacs
6 multicolored sour gummy belt candies
Confectioners' sugar, for serving, optional

Steps:

  • Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth.
  • Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.)
  • Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.)
  • For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats.
  • For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs.
  • For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside.
  • Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes.
  • Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired.

WINTER BARK



Winter Bark image

Make and share this Winter Bark recipe from Food.com.

Provided by KathyP53

Categories     Candy

Time 30m

Yield 1 1/4 pounds

Number Of Ingredients 3

8 ounces white chocolate, chopped
12 ounces bittersweet chocolate, chopped
7 ounces salted peanuts (1 1/2 cups)

Steps:

  • Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.
  • Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in peanuts.
  • Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer.
  • Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces.
  • Bark will keep, covered and refrigerated, for up to two weeks.

Nutrition Facts : Calories 1913.4, Fat 137.7, SaturatedFat 46.2, Cholesterol 25.4, Sodium 1464, Carbohydrate 141.8, Fiber 12.8, Sugar 113.8, Protein 48.5

WINTER DRIED FRUIT AND NUT CHOCOLATE BARK



Winter Dried Fruit and Nut Chocolate Bark image

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

1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
6 quarter-size rounds crystallized ginger, thinly sliced
1/8 teaspoon fleur de sel or coarse kosher salt

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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