CINNAMON BARK
Make and share this Cinnamon Bark recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate in a plastic bowl or double broiler.
- Stir in red hots.
- At this point you can pour out onto waxed paper or stir to melt red hots, then pour onto waxed paper to cool.
- Break off into chunks.
Nutrition Facts : Calories 2443.5, Fat 145.5, SaturatedFat 88, Cholesterol 63.5, Sodium 408, Carbohydrate 268.6, Sugar 267.8, Protein 26.6
CINNAMON CHOCOLATE BARK
Just what you want to hear about this time of year! Fast, easy, delicious! Melt the chocolate in the microwave and you're almost done! This is one the kids can help with. Cooling time is not listed.
Provided by FLUFFSTER
Categories Candy
Time 20m
Yield 14 serving(s)
Number Of Ingredients 4
Steps:
- Microwave chips in separate microwavable bowls, taking care not to burn the chocolate.
- Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoons cinnamon into melted semi-sweet chocolate.
- Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with a knife or spatula for marbled effect. Sprinkle with almonds.
- Refrigerate 1 hour or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
FRUITY CINNAMON NUT CHOCOLATE BARK
I love this mix of flavors and hope you do too! Easy to make and a great dessert or treat to snack on! Made for RSC contest Feb. 2010.
Provided by Sharon123
Categories Dessert
Time 22m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F.
- Place coarsely chopped walnuts on baking sheet and place in hot oven. Bake for 8 minutes. Remove from oven.
- Melt both chocolate chips in a double boiler(over water-or microwave if you like but be careful not to burn). Stir frequently to melt and when smooth and velvety, add in apricot preserves. Mix thoroughly. Remove from heat.
- Quickly add in cinnamon, lemon and orange zest, stirring to mix.
- Spread out onto wax paper lined baking sheet. Sprinkle with toasted walnuts and chopped dried apricots. Press them down into the chocolate so they will stick.
- Chill 1 hour or until firm.
- Break into pieces. Store in covered container(or zip loc bag) in the fridge. Will keep at least one week. Enjoy!
CHOCOLATE CINNAMON BARS
Make and share this Chocolate Cinnamon Bars recipe from Food.com.
Provided by Cookin In Texas
Categories Bar Cookie
Time 40m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in a large bowl.
- Add butter, shortening, egg, and egg yolk, mixing well. Press evenly into a lightly
- greased 15x10x1-inch jellyroll pan.
- Beat egg white slightly, and brush over mixture.
- Combine remaining ingredients; sprinkle over bottom layer.
- Bake at 350~ for 25 minutes. Cool and cut into bars.
CHOCOLATE BARK
This is the easiest recipe I think I own. My kids are always asking me to make it because it is so good!
Provided by wanda
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h26m
Yield 40
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.
- Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
- Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
- Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.
- Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 12.6 g, Cholesterol 15 mg, Fat 7.8 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.7 g, Sodium 80.6 mg, Sugar 9.9 g
CINNAMON ROCK CANDY
My mother taught me how to make rock candy with this hard cinnamon candy. Now I fix it for my own family and to give as gifts at Christmas. -Marganne Winter Oxley, Klamath Falls, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
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