Best 4 White Chocolate Boysenberry Bark Recipes
Indulge in a symphony of flavors with our exquisite White Chocolate Boysenberry Bark, a delightful confection that tantalizes the palate with its sweet and tangy notes. This delectable bark combines the richness of white chocolate with the vibrant burst of boysenberries, creating a harmonious balance of flavors.
The recipe offers two tempting variations: a classic White Chocolate Boysenberry Bark and a decadent White Chocolate Boysenberry Bark with Pistachios. Both variations promise an explosion of taste and texture, with the pistachios adding an extra layer of nutty crunch.
This bark is not only a feast for the taste buds but also a visual masterpiece, featuring a vibrant purple hue from the boysenberries, elegantly swirled into the creamy white chocolate. As you break each piece, you'll be greeted with a symphony of colors and textures, making it a feast for the eyes as well.
Whether you're looking for a sweet treat to satisfy your cravings or an impressive dessert to share with friends and family, our White Chocolate Boysenberry Bark is sure to delight. Its unique flavor combination and stunning appearance make it a perfect choice for any occasion. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this irresistible bark that will leave a lasting impression.
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
WHITE CHOCOLATE BARK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
Provided by Ina Garten
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
WHITE CHOCOLATE BARK
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
- Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces.
- Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
- Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut the bark in 16 pieces and serve at room temperature.
WHITE CHOCOLATE BOYSENBERRY BARK
Do you love tart and sweet together then you will enjoy this candy. This is my favorite of the candy bark that I make. I really love the strong tart/sweet flavor of the boysenberry with the creamy white chocolate. I hope you will try it out and let me know what you think.
Provided by Kimberly Biegacki
Categories Candies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Melt your chocolate in a double boiler or the microwave. Pour out on to wax paper and spread out to your desired thickness. Now add the Boysenberry crunch on top of chocolate.
- 2. Let it harden and then break up in small pieces for your bark. I always add some type of candy to my cookie trays and usually place it in the middle of the tray or in between cookies. The bark is a great way to use up your left over chocolates. I am always about trying to no waste.
- 3. Boysenberry crunch has a tart and sweetness to it. It packs alot of flavor. Now, you have to like the tart in order to enjoy it. If you love tart flavors then you will really enjoy this boysenberry bark. If you do not have a candy store that sells the crunch, here is a website that you can buy it. http://www.countrykitchensa.com/
Tips:
- For a smoother and creamier bark, use high-quality white chocolate. A higher percentage of cocoa butter will result in a more luxurious texture.
- To get a nice thin bark, make sure to spread the melted chocolate evenly and thinly onto the prepared baking sheet.
- To prevent the chocolate from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- Do not overmix the melted chocolate as this can cause it to become grainy.
- Add the boysenberries and other toppings immediately after pouring the melted chocolate onto the baking sheet, while it is still wet, to ensure they adhere properly.
- Let the bark cool completely before breaking it into pieces to ensure it is firm and doesn't crumble.
- Store the bark in an airtight container in a cool, dry place. Consume it within 2-3 weeks for the best flavor and texture.
Conclusion:
White chocolate boysenberry bark is a delightful treat that combines the richness of white chocolate with the tartness of boysenberries. It is a perfect dessert for any occasion, whether it's a holiday gathering, a birthday party, or a simple get-together with friends. With its vibrant color and delicious flavor, this bark is sure to be a hit among both kids and adults. So, grab your ingredients and give this recipe a try - you won't be disappointed!
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