EASY CHOCOLATE BARK
This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.
Provided by Cookie and Kate
Categories Candy
Time 20m
Number Of Ingredients 4
Steps:
- 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.
- 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.)
- 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).
- 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.
- If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg
CHOCOLATE ANISE COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
EASY CHOCOLATE BARK
Create a delicious homemade chocolate bark with our easy, versatile recipe. We've decorated it using salty pretzel pieces and crunchy honeycomb
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 4
Steps:
- Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm.
- Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut).
Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
DARK CHOCOLATE DIPPED ANISE BISCOTTI
I found this in the November 2007 edition of Cooking Light. These were wonderful. The dough was perfect. It did not crumble at all. To save calories, I did not dip the biscotti in the chocolate, but I am sure the chocolate would only make them more delicious.
Provided by Scrivener1
Categories Dessert
Time 1h5m
Yield 22 biscotti, 22 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg. F.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture to sugar mixture, beating until just blended.
- Turn dough out onto a lightly floured surface, and knead 7 times.
- Shape the dough into a 12" long roll.
- Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
- Bake for 40 minutes.
- Remove roll from baking sheet; cool 10 minutes on a wire rack.
- Reduce oven to 300 deg. F.
- Cut roll crosswise into 22 slices.
- Place cut side down, on baking sheet.
- Bake for 10 minutes.
- Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
- Cool cookies completely on wire rack.
- Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
- Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
- Place cookies, chocolate sides up, on a baking sheet.
- Let stand 1 hour or until set.
Nutrition Facts : Calories 93, Fat 3.6, SaturatedFat 2.1, Cholesterol 22, Sodium 69.9, Carbohydrate 14.6, Fiber 0.9, Sugar 6.9, Protein 2
ITALIAN DARK CHOCOLATE & ANISE COOKIE
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray. 2. In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt. 3. In another bowl, mix sugar, oil, water, and vanilla thoroughly. Slowly add the dry mixture to the wet mixture till blended. 4. Gently add in the amount of chocolate you prefer. 5. Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first. Bake for 10 to 11 minutes. Enjoy with hot tea, coffee, or soy milk! Source of recipe: I created this cookie, as I wanted a vegan cookie that reminded me of the type of Italian cookie that is so good with hot tea or coffee. This one is perfect and even tastes buttery but without margarine or butter! Preparation Time: 7 minutes, Cooking time: 11 minutes Cooking Time: 11 minutes Servings: 12 Recipe Category: Cookies
Provided by mblum
Categories Drop Cookies
Time 18m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with non-stick baking spray.
- 2. In a bowl, thoroughly mix together semolina flour, all-purpose flour, baking powder, anise seeds, and salt.
- 3. In another bowl, mix sugar, oil, water, and vanilla thoroughly. Slowly add the dry mixture to the wet mixture till blended.
- 4. Gently add in the amount of chocolate you prefer.
- 5. Roll quarter size balls and lay them out on the baking sheet-dough will be a bit sticky, so you may want to oil your hands first. Bake for 10 to 11 minutes.
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