Best 3 Cashew Bark Recipes

MARBLED CASHEW BARK (SUPER EASY!)

Steps:

• Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time. Stir until completely melted. Stir 1/2 cup of the cashews into each bowl.
• Note: Microwaves are so different, so be careful when melting chocolates!
• Alternately spoon melted chocolates onto wax-paper lined cookie sheet. Swirl chocolates together with knife to create marble swirls.
• Cool in refrigerator for 1 hour or until firm. Break into pieces.

CASHEW BARK

Steps:

• 1. Heat the chocolate in the microwave at 30 second intervals until melted. Stir until smooth.
• 2. Add the raisins and cashews and stir well.
• 3. Pour mixture out on wax paper and cool. Break into pieces.
• 4. You could also drop by teaspoonfuls onto wax paper and let cool; or drop by teaspoonfuls into paper candy cups and let cool.

SPICED CASHEW BRITTLE & CHOCOLATE CRUNCH BARK RECIPE - (4.7/5)

Steps:

• Brittle: Preheat the oven to 325°F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews. Pour the hot candy onto the prepared baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards. Bark: Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130°. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85°. Return the bowl to the saucepan and warm the chocolate to 90°, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.