Easy Chocolate Bark Recipes

Chocolate Bark Healthy Recipes Blog

WEBNov 6, 2023 · Stir the mixture with a small rubber spatula until fully melted. Pour the melted chocolate into the prepared pan. Spread it evenly and …

Rating: 5/5(85)
1. Line an 8-inch square pan with wax paper, leaving an overhang.
2. Place the chocolate in a microwave-safe bowl. Melt it in 30-second sessions, stirring after each session. Stop microwaving when almost fully melted, and stir with a small rubber spatula until fully melted.
3. Mix in the oil. You can also mix in a few drops of stevia at this point, though I usually don't.
4. Pour the melted chocolate onto the prepared pan. Spread it evenly and smooth it out with a rubber spatula.

Preview

See Also:

Show details

Chocolate Bark (5 Minutes, 6+ Ways) Crazy for Crust

WEBDec 6, 2022 · Line a 10×15-inch pan or cookie sheet with wax paper. Place chocolate chips in a microwave safe bowl. I like to use a disposable …

1. Line a 10x15-inch pan or cookie sheet with wax paper.
2. 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.
3. 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).
4. Peppermint White Chocolate Bark: Sprinkle chopped candy canes or peppermint crunch over melted white chocolate.

Preview

See Also:

Show details

Easy Chocolate Bark Recipe Cookie and Kate

WEBDec 6, 2018 · Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer …

1. If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
2. In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
3. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet—aim for about 1/4″ thickness (it won’t reach the edges).
4. Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.

Preview

See Also:

Show details