Best 6 Sweet And Salty Chocolate Bark Recipes
Indulge in the symphony of flavors with our sweet and salty chocolate bark, a delectable treat that tantalizes your taste buds. Crafted with rich dark chocolate, this bark offers a delightful contrast of sweet and savory notes. Sprinkled with a medley of crunchy pretzels, salty peanuts, and dried cranberries, each bite delivers a unique burst of textures and flavors. For those who prefer a hint of spice, our spiced chocolate bark is infused with aromatic cinnamon, nutmeg, and ginger, creating a warm and comforting treat.
Meanwhile, our peanut butter chocolate bark caters to peanut butter enthusiasts. Creamy peanut butter swirls harmoniously with dark chocolate, resulting in a decadent and indulgent snack. For a touch of elegance, our white chocolate bark is adorned with dried cherries and pistachios, offering a sophisticated and visually appealing treat.
Each recipe in this article provides step-by-step instructions, making it easy for home cooks of all skill levels to recreate these delightful chocolate barks. Whether you're looking for a sweet and salty snack, a spicy kick, a peanut butter indulgence, or an elegant dessert, our collection of chocolate bark recipes has something to satisfy every palate. Embark on this culinary adventure and elevate your snacking experience with these irresistible chocolate creations.
SWEET & SALTY CHOCOLATE BARK
Steps:
- Start by melting 5-6 bars of almond bark in a microwave safe bowl following the directions on the package.
- After the almond bark has melted, pour onto a cookie sheet lined with wax paper using a spatula or spoon to spread it out evenly.
- Scattered pretzels, M&M's and sprinkles all over the melted almond bark.
- Melt some chocolate chips in a microwave safe bowl and using a spoon, drizzle the bark with chocolate.
- Place in refrigerator for about 10-15 minutes or until almond bark has hardened.
- Break into small pieces and ENJOY!
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
SWEET AND SALTINES
Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network
Provided by Trisha Yearwood
Categories dessert
Time 35m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
SWEET AND SALTY POPCORN BARK
Provided by Food Network
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
- Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
- Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.
SWEET AND SALTY CHOCOLATE BARK RECIPE RECIPE
Provided by kdet
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 F. Place the pecans on a baking sheet and roast in the oven for 10 to 15 minutes. They're done when they start to smell good: take them out, and crush them with your hands or cut into chunks with a knife. Chop the chocolate into pieces. Melt the chocolate using a double boiler or directly in a saucepan over a medium heat, stirring constantly. Pour the melted chocolate on a baking sheet lined with parchment paper, and spread it around with a spatula. Sprinkle some sea salt evenly over the chocolate to taste. Sprinkle the chopped pecans and chopped cherries evenly on top of the chocolate; you can apply some pressure to make sure they stick to the chocolate. Wait until the chocolate has cooled down, break into pieces, and serve.
SWEET AND SALTY BARK
Give the gift of Sweet and Salty Bark. In this Sweet and Salty Bark recipe, the salty brings out the sweet, the sweet brings out the salty and the result is a win-win in the gift-giving department.
Provided by My Food and Family
Categories Meal Recipes
Time 1h15m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Microwave semi-sweet and white chocolates in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until almost melted, stirring after 1 min.; stir until completely melted.
- Add pretzels and nuts; mix well. Spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- If you don't have a candy thermometer, you can test the chocolate to see if it's tempered by dropping a small amount into a glass of cold water. If it hardens quickly and becomes brittle, it's tempered. If it doesn't harden or becomes soft, it needs to be tempered for longer.
- Be careful not to overheat the chocolate, as this can cause it to seize and become grainy.
- Work quickly when spreading the chocolate onto the baking sheet, as it will start to set quickly.
- If you want to add nuts or other toppings to the chocolate bark, do so before it sets completely.
- Store the chocolate bark in a cool, dry place for up to 2 weeks.
Conclusion:
Chocolate bark is a delicious and easy-to-make treat that can be customized to your liking. With just a few simple ingredients, you can create a unique and festive snack that's perfect for any occasion.
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