Have you always wanted to make bark but you’re not sure where to start? Then here’s your chance to make some awesome Christmas bark to get you in the festive mood.
What’s better than Christmas bark? Gingerbread Christmas bark! Have you got a sweet tooth and love cookies? Then this recipe will taste as good as it looks!
What You’ll Need
1 pound vanilla flavored candy coating
12 thin gingersnap cookies
½ cup of spice drops
3 tablespoons chopped crystalized ginger (optional)
1 tablespoon sprinkles
How To Make It
Grab a tin and line it with baking paper. Depending on the candy coating, check the package for directions. Take ¼ of the melted candy coating and cover it. You can the spread the rest of the candy coating into a rectangle on in the tin. Place the gingerbread cookies around one inch apart in the candy coating and spread the ginger, spice drops and sprinkles into the coating. Drizzle the rest of the candy coating on top and let it set. You can later break it into pieces and eat!
This next recipe from Brown Eyed Baker is for a Peppermint bark recipe which sounds delicious and refreshing. If you’re a white chocolate lover, then this is the perfect bark recipe for you. With crushed up candy canes, this bark will be the talk of Christmas dinner.
What You’ll Need
16 ounces dark chocolate, finely chopped
16 ounces white chocolate, finely chopped
1 (6-ounce package) candy canes, unwrapped and crushed
How To Make It
1. Line a baking sheet with parchment paper; set aside.
2. Place the dark chocolate in a medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. (You could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. (The melted chocolate doesn’t need to cover the entire pan – mine typically covers an area of about a 9×13-inch rectangle.) Place the cookie sheet in the refrigerator while you prepare the white chocolate.
3. Place the white chocolate in a clean medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. (Again, you could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Remove the cookie sheet from the refrigerator and, using an offset spatula, spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to adhere. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.
4. Using a large sharp knife, break into pieces and enjoy!
Fruit and nut Christmas cake isn’t for everyone – so why not try your hand in the Sweetest Menu’s recipe for cherry and cashew Christmas bark? This delicious treat is perfect all year long and easy to make!
What You’ll Need
275 grams (1 and 1/2 cups) good quality dark or semi-sweet chocolate
75 grams (1/2 cup) good quality white chocolate
10 grams (1/4 cup) freeze dried cherries
50 grams (1/3 cup) salted roasted cashew nuts
How To Make It
1. Line an oven tray or similar with a piece of parchment or baking paper. Melt your dark chocolate in the microwave, stirring every 20 seconds, until just melted – but be careful not to burn your chocolate.
2. Spread your chocolate over your baking paper using a spatula until its fairly thin (the thickness is really up to you). Next, melt your white chocolate in the microwave and then dollop teaspoons of white chocolate over the dark chocolate. Then use a butter knife to make swirls.
3. While the chocolate is still wet, scatter over the cherries and cashew nuts. Sprinkle over a little sea salt. Place in the fridge for an hour or so until set. Then break into pieces using your hands and devour.
This loaded Christmas bark is full of everything you need, from M&Ms to pretzels! Want to go all out? Then this is the recipe for you. Check out Averie Cooks recipe below to find out how to make this tasty looking treat.
What You’ll Need
12 Oreos, quartered
About 1 1/2 cups pretzels, coarsely chopped or broken
3/4 cup salted peanuts
1 pound semi-sweet or dark chocolate, coarsely chopped
1/2 cup holiday colored M&Ms
1/2 cup white chocolate chips
About 3 to 4 tablespoons holiday colored sprinkles, or as desired
How To Make It
1. Line a baking sheet with parchment paper and scatter the Oreos, pretzels, peanuts, and toss with your hands to mix. The dry ingredients should be touching but not overlapping; set aside.
2. To a large, microwave-safe bowl add the chocolate and heat on high power for 30 seconds to melt. Stop to check and stir. Reheat in 15 second bursts until chocolate can be stirred smooth.
2. Evenly drizzle the chocolate over the dry mixture on baking sheet. If there are stray dry ingredients around the perimeter that didn’t get coated with chocolate, it’s okay to toss them on top of the chocolate so they adhere.
4. Before chocolate sets, evenly sprinkle the M&Ms, white chocolate chips, and sprinkles.
5. Place tray in fridge or freezer until chocolate sets before breaking into pieces and serving. Bark will keep airtight at room temp for up to 2 weeks, in the fridge for at least 1 month, and in the freezer for at least 4 months. Store it in the fridge and take it out about 15 to 20 minutes before serving.
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