Marble Bark Cookies Food

HAZELNUT MARBLE BARK

Steps:

• Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
• In another medium microwavable bowl, microwave semisweet chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
• Stir 1/4 cup of the hazelnuts into each bowl of chocolate. Alternately spoon white mixture and brown mixture in rows, side by side, onto cookie sheet; spread evenly to about 1/4-inch thickness. With knife or small metal spatula, cut through both mixtures to swirl for marbled design. Refrigerate until firm, about 1 hour. Break into pieces.

MARBLE COOKIE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwaveable bowls as directed on package. Stir 1/3 cup cookies and 1 Tbsp. cranberries into chocolate in each bowl.
• Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with remaining cookies and cranberries.
• Refrigerate 1 hour or until firm. Break into pieces.

CHOCOLATE MARBLE BARK

Steps:

• Line cookie sheet with parchment paper.
• In medium saucepan over low heat, melt bittersweet chocolate just until soft.
• Stir until smooth.
• Cool 5 minutes.
• Stir in nuts.
• Spread mixture on paper-lined cookie sheet to 1/4" thickness.
• Drizzle with melted whilte chocolate baking bar, swirl with toothpick.
• Refrigerate until firm.
• Break into pieces.

HOLIDAY MARBLE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.
• Stir ½ cup of the peppermint candies into each bowl. Alternately spoon melted chocolates into wax paper-lines cookie sheet. Swirl chocolates together with knife to marbleize.
• Refrigerate 1 hour or until firm. Break into pieces.

CHOCOLATE MARBLE CANDY CANE BARK

Steps:

• Line a baking sheet with waxed paper.
• Place dark and white chocolate in seperate bowls and melt seperately until smooth. Pour dark chocolate onto wax paper, forming 3 thick strips, leaving about 1 inch between each. Pour melted white chocolate into the empty spaces. Spread strips out so that they touch. Draw a knife back and forth across the strips to create a marbled effect. Sprinkle with candy canes. Refrigerate until hardened, about an hour. Break into pieces. Store in an air tight container for 1 week at room temperature.

MARBLE BARK COOKIES

Steps:

• 1. Make marble bark candy: Place pecans on wax paper lined cookie sheet.Sprinkle white chocolate all over the nuts.Sprinkle milk chocolate over nuts.Let set until chocolates are hardened.Break into small pieces.
• 2. Preheat oven to 350 deg.Mix dry ingredients in a bowl.Set aside.Cream butter and shortening together,add both sugars and combine well,add vanilla and eggs.Stir dry mixture into creamed mixture,stir well.Add bark,stir to combine.Bake 9-10 mins.Cool 1 min.before removing to a wire rack to cool comletely.

PASTEL MARBLE BARK

Steps:

• Microwave 6 oz. of chocolate in separate medium microwaveable bowls on HIGH 2 min., stirring after 1 min. Stir until chocolates are completely melted.
• Mix desired food coloring into each bowl of melted chocolate until well blended. (Or, tint just 1 bowl of melted chocolate, keeping second bowl of melted chocolate white.) Alternately spoon tinted chocolates onto wax paper-covered baking sheet or tray. Tap baking sheet on table top to evenly disperse chocolate. Swirl colored chocolates with knife several times for marble effect.
• Refrigerate 1 hour or until firm. Break into pieces.