Are you looking for an impressive treat that's incredibly easy to make? Try your hand at some of these chocolate bark recipes! Simply melt your chocolate and add your 'extras' for candy that looks truly gourmet. These recipes are quite versatile - you can tweak many of the ingredients to suit your tastes, like substituting milk chocolate for dark.
Here are some important tips for safely melting chocolate:
Chop the chocolate into small uniform pieces so it melts faster and more evenly and is less likely to burn.
Avoid any contact with water or moisture. When moisture causes chocolate to get thick, grainy and lumpy it is called seizing. Make sure your bowls, utensils, and pans are completely dry and that no moisture gets into the chocolate when melting.
Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt to prevent it from scorching.
Chocolate retains its shape when melted in the microwave, so the only way to know if it is truly melted is to stir it.
Melting Chocolate in the Microwave
Melting chocolate in the microwave is quick and easy. The time required will depend on the amount and type of chocolate being melted.
Start by placing the small pieces of chopped chocolate in a microwave safe bowl and heating for 30 to 45 seconds on 100% power. Then stir the chocolate well. If needed, microwave for additional 10 to 20 second intervals, stirring well after each interval, until the chocolate is melted and smooth.
Melting Chocolate on Top of the Stove
Be very careful and don't walk away from the stove with chocolate on a burner!
Place the small pieces of chopped chocolate in a small, heavy-bottomed saucepan over the lowest heat possible. Stir the chocolate constantly and remove it from the heat just before it is completely melted. Continue to stir until the chocolate is melted and smooth. Just remember low and slow and you should have no problem.
Winter Bark
Ingredients:
8 oz. white chocolate, chopped
12 oz. dark chocolate, chopped
1 1/2 cups roasted salted nuts such as almonds, pecans, walnuts, or cocktail peanuts
Directions:
Melt white chocolate in a heatproof bowl, set aside.
Melt dark chocolate, stirring occasionally. When completely melted, stir in nuts. Spread on a parchment-lined baking sheet, spreading nuts 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 irregular pieces. Chocolate bark will keep, covered and refrigerated, for up to 2 weeks.
Peppermint Bark
Ingredients:
17 oz. white chocolate, finely chopped
30 hard peppermint candies, crushed (5-6 candy canes will also work)
7 oz. bittersweet chocolate, finely chopped
6 Tbsp. heavy cream
3/4 tsp. peppermint extract
Directions:
Melt white chocolate in a heatproof bowl, set aside.
Combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth.
Pour bittersweet chocolate mixture onto a parchment-lined pan.
Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer.
Sprinkle the crushed peppermint candies over the top and refrigerate until set, about 1 hour.
Break or cut bark into pieces. Chocolate bark will keep, covered and refrigerated, for up to 2 weeks.
White Chocolate Macadamia Bark
Ingredients:
3 1/2 oz. macadamia nuts, coarsely chopped
1/4 cup sweetened flaked coconut
8 oz. white chocolate, chopped
Directions:
Toast macadamias in dry skillet over medium heat for about 5 minutes, stirring until golden brown. Remove from skillet. Return skillet to heat, repeat toasting procedure with coconut.
Melt white chocolate in a heatproof bowl, stir until melted and smooth.
Stir in macadamias, and pour mixture onto a parchment-lined pan.
Sprinkle with coconut, pressing in gently. Refrigerate until set.
Break or cut bark into pieces. Chocolate bark will keep, covered and refrigerated, for up to 2 weeks.
Chocolate Peanut Butter Bark
Ingredients:
16 oz white chocolate, chopped
16 oz jar chunky peanut butter
16 oz chocolate (milk or dark, your choice)
Directions:
Melt white chocolate and peanut butter together in a heatproof bowl.
Pour white chocolate and peanut butter mixture onto a parchment-lined baking sheet.
Melt chocolate, stirring occasionally.
Drop spoonfuls of chocolate on top of white chocolate mixture, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour.
Break or cut bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.
Almond Joy Bark
Ingredients:
3 1/2 oz. roasted almonds, coarsely chopped
1/4 cup sweetened flaked coconut
8 oz. chocolate (milk or dark, your choice), chopped
Directions:
Melt chocolate in a heatproof bowl, stir until melted and smooth.
Stir in almonds, and pour mixture onto a parchment-lined pan.
Sprinkle with coconut, pressing in gently. Refrigerate until set.
Break or cut bark into pieces. Chocolate bark will keep, covered and refrigerated, for up to 2 weeks.
The best thing about chocolate bark candy is that you can customize it for any holiday or occasion. For Halloween, use white chocolate and candy corn. For a baby shower, milk chocolate and blue or pink candy. The possibilities are endless! Make some chocolate bark to surprise a chocolate lover or to include in your next gourmet goody basket!
