Easy Fruit Nut Bark Food

FRUIT AND NUT CHOCOLATE BARK

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!

NUT FRUIT BARK

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.

BASIC BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
• Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
• Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.

EASY FRUIT & NUT BARK

Steps:

• Line a microwave safe plate with parchment paper. Unwrap the chocolate bar and place it on top of the paper.
• Microwave on high for 30 seconds at a time until the bar is melted but still retaining its rectangular shape. It should take about 1 1/2 to 2 minutes total.
• Sprinkle the fruit and nuts on top of the chocolate then gently press down to set them in place (careful, the chocolate tends to get really hot).
• Sprinkle with sea salt and set aside until the chocolate re-solidifies. (You can refrigerate it to speed things up if you like.)
• Once chocolate is solid again, break into pieces and enjoy!

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

SALTED FRUIT 'N' NUT BARK

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.

EASY FRUIT & NUT BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan; spray with cooking spray.
• Beat cake mix, COOL WHIP and egg in large bowl with mixer until blended. (Batter will be thick.) Stir in nuts and cranberries.
• Spread onto bottom of prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely.
• Melt chocolate as directed on package; drizzle over dessert. Use foil overhang to remove dessert from pan; slice into bars.

FRUIT AND NUT ALMOND BARK

Steps:

• Melt almond bark in a double boiler.
• Have ready in a large bowl, the raisins, walnuts and chow mein noodles.
• Mix this altogether carefully; pour the melted bark over this and mix carefully.
• Drop by spoonfuls onto waxed paper.
• Let cool.

FRUIT AND NUT GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8x8 glass pan.
• Place nuts and oats on a baking sheet, and bake for about 12 minutes or until lightly toasted.
• While oats and nuts are toasting, place in a saucepan over medium heat the honey, brown sugar, butter, vanilla, cinnamon and salt.
• Stir until the mixture bubbles, and keep it boiling and stirring for about 2 minutes.
• When oats and nuts come out of the oven, turn it down to 325.
• Take the pan off the heat, and when the oats are finished, pour them right into the saucepan and mix to combine honey mixture evenly.
• Stir in the chopped dried fruit.
• Press mixture into the glass pan with the back of a spoon - it will be pretty sticky.
• Bake at 325 for 20 minutes, and let cool completely before cutting.
• Wrapped in saran wrap, these will keep for at least a couple of weeks!