CHOCOLATE BARK FILLED WITH PINE NUTS AND DRIED CHERRIES
I had leftover melted chocolate, cherries, toffee bits and pine nuts. So walla it became this yummy candy to go on the christmas cookie trays!
Provided by Rita1652
Categories Candy
Time 12m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x13 sheet pan with silicone pad or parchment paper.
- Melt chocolate chips in micro add butter stir till melted.
- Stir in remaining ingredients.
- Spread in prepared pan.
- You can place parchment paper on top then top with an other pan to flaten and distribute evenly.
- Chill till hardened.
- Break into pieces and enjoy.
Nutrition Facts : Calories 102.9, Fat 10.7, SaturatedFat 5.8, Cholesterol 0.8, Sodium 6.7, Carbohydrate 5.4, Fiber 2.9, Sugar 0.2, Protein 2.5
NUT FRUIT BARK
Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits, make sure to use the sea salt. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 147 calories, Fat 10g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
FRUIT AND NUT DARK CHOCOLATE BARK
This lightly sweetened dark chocolate bark is loaded with dried fruit and nuts. Feel free to use whatever dried fruits and nuts you have on hand to avoid an extra trip to the store.Recipe courtesy of Jessica Segarra/Imperial Sugar.
Categories Desserts
Time 2h9m59S
Yield 16
Number Of Ingredients 6
Steps:
- Cover a large, rimmed baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
- Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
- Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
- Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
- Lastly, sprinkle flaked sea salt on top.
- Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
- Once chocolate is hard, use your hands to break it into pieces.
Nutrition Facts : ServingSize 1 serving, Calories 213 calories, Sugar 9 g, Fat 15 g, Carbohydrate 17 g, Cholesterol 0.9 mg, Fiber 4 g, Protein 3 g, SaturatedFat 8 g, Sodium 88 mg
HOMEMADE FRUIT AND NUT CHOCOLATE BARK
Homemade Fruit and Nut Dark Chocolate bark is easy to make in the microwave for a quick and healthy dessert. Plus it's paleo, dairy-free, vegan and gluten-free!
Provided by Meredith
Categories Desserts
Time 30m
Number Of Ingredients 3
Steps:
- Line baking sheet with parchment paper. Distribute all but 1 tablespoon of toasted nuts and 1 tablespoon dried fruit on parchment paper. Set aside
- Roughly chop dark chocolate and place all but the smallest pieces in a medium size glass bowl. Melt chocolate in microwave following these instructions for how to quick temper chocolate
- Pour melted chocolate over toasted nuts and dried fruit on parchment lined baking sheet. Try to ribbon chocolate over the nuts as pictured below.
- Using a silicone spatula or metal spoon, evenly distribute melted chocolate over the fruit and nuts. Sprinkle remaining nuts and fruit on top of melted chocolate
- Set aside chocolate bark until hardened. Note: you can place chocolate bark in the refrigerator to speed up this step. However, it is possible that slight water condensation will form on the chocolate which can cause the chocolate to have a swirled appearance
Nutrition Facts : Calories 198 calories, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 25 milligrams sodium
CHOCOLATE BARK WITH MIXED NUTS AND DRIED CHERRIES
Provided by Aaron McCargo Jr.
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
- Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.
SALTED FRUIT 'N' NUT BARK
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift
Provided by Cassie Best
Categories Snack, Treat
Time 15m
Yield Makes 1 slab
Number Of Ingredients 6
Steps:
- Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
- Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
- Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
WINTER DRIED FRUIT AND NUT CHOCOLATE BARK
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
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.
CHOCOLATE BARK WITH MIXED NUTS AND DRIED BERRIES
Make and share this Chocolate Bark With Mixed Nuts and Dried Berries recipe from Food.com.
Provided by Wilson716
Categories Candy
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
- Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.
Nutrition Facts : Calories 850.4, Fat 85, SaturatedFat 44.2, Sodium 90.3, Carbohydrate 47.3, Fiber 25.4, Sugar 3.2, Protein 23.8
FRUIT AND NUT CHOCOLATE BARK
Recipe inspired by The View from Great Island
Provided by Mary Younkin
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
- Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!
THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
Provided by Emeril Lagasse
Categories dessert
Time 2h45m
Yield 4 pounds of bark
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
- Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
ALMOND-CHERRY CHOCOLATE BARK
Provided by Larraine Perri
Categories Candy Chocolate Dessert Christmas Valentine's Day Low Cal Cherry Almond Healthy Edible Gift Christmas Eve Party Self Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.
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DARK-CHOCOLATE BARK WITH WALNUTS AND DRIED CHERRIES …
From foodandwine.com
5/5 Category Chocolate BarkServings 48Total Time 30 mins
- Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
- Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
- Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
HOMEMADE DARK CHOCOLATE BARK - HEALTHY RECIPES BLOG
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5/5 (68)Calories 108 per servingCategory Dessert
FRUIT AND NUT CHOCOLATE BARK - SALT & LAVENDER
From saltandlavender.com
Reviews 6Servings 4Cuisine AmericanCategory Dessert
- Melt the chocolate. To use the microwave method, place chocolate in a bowl and stir between 30 second intervals until it's melted. I used the double boiler method to melt the milk chocolate (place a Pyrex bowl filled with the chocolate in a saucepan filled with water that doesn't quite touch the bottom of the bowl, stir periodically until the chocolate's melted). I melted the white chocolate chips and dark chocolate chips in the microwave, placing each in a small bowl.
- Use a spatula to spread the milk chocolate evenly on the parchment paper. I avoided the corners of the baking sheet. Drizzle the melted white and dark chocolate onto the milk chocolate using small spoons (just drizzle and fling it haphazardly). I took turns with the white and dark chocolate so they'd overlap more evenly.
DARK CHOCOLATE BARK WITH DRIED FRUIT – STEPH GAUDREAU
From stephgaudreau.com
Reviews 8Category DessertCuisine Egg-Free, Gluten-Free, Grain-Free, VegetarianTotal Time 2 hrs
- Chop the chocolate into small pieces. If you want smaller bites, also chop the dried fruit and nuts roughly.
- Melt and temper the chocolate using a hot water bath for best results. Click here for my preferred method.
- When the chocolate has cooled to the touch, spread the melted chocolate onto the parchment paper-lined sheet until it’s between ⅛” and ¼” in thickness.
CHOCOLATE BARK - HOMEMADE CHOCOLATE BARK RECIPE
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5/5 (1)Servings 1Cuisine AmericanTotal Time 30 mins
CRANBERRY NUT CHOCOLATE BARK - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (24)Total Time 45 minsServings 24Calories 224 per serving
- Set them aside., Melt the dark chocolate, and spread it into an 8" x 12" oval on parchment paper., Allow the chocolate to set, but not harden completely., Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans., Spread this over the dark chocolate., Sprinkle the rest of the nuts and fruit on top, pressing them in gently., Allow the candy to cool until hardened, then break it into chunks.
DARK CHOCOLATE BARK WITH TOASTED QUINOA AND DRIED CHERRIES ...
From healthyideasplace.com
5/5 (4)Total Time 20 minsCategory DessertCalories 196 per serving
- Toast the quinoa on the stove top by pouring into a skillet and toasting over medium heat until quinoa starts to "pop" and turn golden brown, about 3 minutes. Remove from heat and let cool.
- Melt dark chocolate chips and coconut oil in a double boiler over medium-low heat, stirring frequently, until all chocolate is melted and is smooth. Remove from heat, being careful not to get any water in the chocolate.
- Quickly stir in toasted quinoa and chopped dried cherries. Spread the chocolate mixture on a large pan lined with waxed paper or fill candy molds. Chill and break into bite-sized pieces or remove from candy molds. Keep refrigerated until ready to serve.
CHOCOLATE BARK WITH DRIED FRUIT AND NUTS - SIMPLY HOME …
From simplyhomecooked.com
Cuisine AmericanTotal Time 15 minsCategory DessertCalories 265 per serving
- Spread the pistachios, pumpkin seeds, pecans, dried cranberries, and freeze dried strawberries over the milk chocolate.
- Melt the white chocolate and drizzle it over the fruits and nuts. Let it sit for 6 hours at room temperature until it stiffens completely.
BITTERSWEET CHOCOLATE FRUIT AND NUT BARK - SUPER FOODS ...
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Category CandiesCalories 360 per serving
- In a double boiler, slowly melt the dark chocolate over low heat. Making sure to stir the chocolate regularly.
- Monitor the temperature using a candy thermometer to ensure that the chocolate does not get above 90 degrees - otherwise the chocolate will lose its temper.
- Turn the heat off as needed so the chocolate doesn't get too hot. Just keep stirring and eventually the chocolate will slowly melt.
DARK CHOCOLATE BARK - FEELING FOODISH
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5/5 (1)
- Melt chocolate in microwave using a medium sized microwave-safe bowl; heat in 1-minute increments, stirring very well after each minute until melted (stirring will help the chocolate melt)
- If you have not melted chocolate before, see link in my post about melting chocolate since overheating will cause the chocolate to seize up and be ruined
- Cover a cookie sheet with parchment paper or tin foil and spread chocolate mixture (about 1/4 inch thick) on top.
CHERRY CASHEW CHOCOLATE BARK - SWEETEST MENU
From sweetestmenu.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- Line an oven tray or similar with a piece of parchment or baking paper. Melt your dark chocolate in the microwave, stirring every 20 seconds, until just melted – but be careful not to burn your chocolate.
- Spread your chocolate over your baking paper using a spatula until its fairly thin (the thickness is really up to you). Next, melt your white chocolate in the microwave and then dollop teaspoons of white chocolate over the dark chocolate. Then use a butter knife to make swirls.
- While the chocolate is still wet, scatter over the cherries and cashew nuts. Sprinkle over a little sea salt. Place in the fridge for an hour or so until set. Then break into pieces using your hands and devour.
HOLIDAY CHOCOLATE BARK WITH DRIED CHERRIES AND PISTACHIOS
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- Chop the chocolate, keeping the white separate from the dark. This will help it to melt faster. Place each of the chocolates into a separate medium-sized microwave-safe bowl.
- Microwave one of the bowls of chocolate in 30-second increments, stirring at the end of each one. It may seem a little daunting, but keep doing the 30-second intervals so the chocolate melts slowly. Continue heating and stirring until the chocolate has melted and becomes smooth. Repeat promptly, with the other bowl of chocolate. (Alternatively, you can place a bowl over simmering water on the stovetop.)
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