Wintercrunchbark Recipes

CRUNCH BARS

Steps:

• Line an 8"-x-8" baking pan with parchment paper.
• Over a double-boiler, or in a microwave using 50 percent power, melt chocolate chips. Transfer to a large bowl and immediately add in Rice Krispies. Using a plastic spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate. Pour into prepared pan.
• Sprinkle with flaky sea salt and refrigerate until set, about 30 minutes. Slice into bars and serve cold or at room temperature.

JEWELED CHOCOLATE BARK CRUNCH

Steps:

• Throw the chocolate and coconut oil into a heat-resistant bowl and set over a pan of simmering water. Let them melt, about 3 minutes. Give them a stir, then add the bashed sea salted pretzels and 1.5 ounces of the chopped toasted hazelnuts and give it another stir.
• Pour the chocolatey goodness onto a baking sheet lined with parchment paper. Spread the mixture out as thin as possible, scatter over the snapped pretzels, pistachios, freeze-dried strawberries and remaining 0.5 ounce hazelnuts.
• Then all you have to do is chill it in the refrigerator for 20 minutes.
• Chop the bark into shards and serve on a platter.

SPRINKLE BARK

Steps:

• Melt the white chocolate in a microwave-safe bowl in the microwave in 30-second intervals. Spread on a foil-lined baking sheet until about 1/4 inch thick.
• Top the white chocolate with blue sprinkles. Let set. Break into pieces.

CHRISTMAS BARK CANDY

Steps:

• In a heavy saucepan or microwave, melt chips with oil; stir until smooth. Cool for 5 minutes. Stir in M&M's or pretzels. Spread onto a waxed paper-lined baking sheet. Refrigerate for 10 minutes. Remove from the refrigerator; break into pieces. Store in an airtight container.

WINTER BARK

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.

WINTER WONDER BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
• Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
• Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
• Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.

SNOW COVERED CRUNCH BARS

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 12 minutes or until edges are light golden brown. Cool 15 minutes.
• In large microwavable bowl, microwave chocolate chips and the remaining 1/2 cup butter on High about 1 1/2 minutes, stirring after 1 minute, until melted and smooth. Add peanut butter; mix until well blended.
• Place cereal in 1-gallon resealable food-storage plastic bag. Using your hands, gently break cereal into small pieces. Gently stir cereal into chocolate mixture until cereal is coated. Spread cereal mixture evenly over cookie crust; gently press. Sprinkle with powdered sugar. Refrigerate about 1 hour or until bars are set. For bars, cut into 6 rows by 6 rows. Store covered at room temperature.

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!

WINTER BARK

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.

CHOCOLATE BUTTER-CRUNCH BARK

Steps:

• Line cookie sheet with waxed paper. In medium microwavable bowl, microwave chocolate chips uncovered on High about 2 minutes, stirring once, until melted and chips can be stirred smooth. Stir in peanuts and peanut butter.
• On cookie sheet, spread chocolate mixture to 1/4-inch thickness. Sprinkle chopped candy bars over top; press in lightly. Refrigerate 30 minutes. Break into 2-inch pieces.