Chocolate Pretzel Bark

This bark is very addicting, the perfect blend of sweet/savory/salty. If you make it don’t expect it to last long!

Chocolate Pretzel Bark

Ingredients:

  • 18 ounces semi-sweet chocolate chips (1 1/2 bags)
  • 2 cups honey roasted peanuts
  • 1 cup broken pretzel pieces (no crumbs, shake them gently to remove any)

Directions:

Line a cookie sheet with parchment paper cut to fit. In a large microwave safe glass bowl add the chocolate chips. Microwave on high for 1 minute, stir and then cook for 1 minute more. Stir until all the chocolate is melted and smooth. Stir in 1 1/2 cups of the peanuts and the pretzels till mixed in. Immediately spread on the prepared baking sheet, smoothing out with a silicone spatula. Sprinkle the remaining peanuts on top, gently press down.

Let cool for a couple of hours or overnight, then break into pieces.

~Sarah

Eggnog Bark

A pretty bark to look at, it reminds me of Bliss Bars at Starbucks for some reason!

Eggnog Bark

Ingredients:

  • 4 4-ounce white chocolate bars (I used Ghirardelli©), chopped
  • 1 1/4 cups pecans, chopped fine
  • 3/4 cup dried cranberries
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp freshly ground nutmeg

Directions:

Line a cookie sheet with parchment paper, cut to fit. Add the chocolate to a large microwave safe glass mixing bowl, heat on high for 1 minute, stir well and cook for 1 more minute. Stir until the chocolate is fully melted. Add in 1 cup of the pecans, 1/2 cup of the cranberries, vanilla and nutmeg, stir till well mixed. Immediately knock out on the prepared pan. Spread with a silicone spatula. Top with the remaining nuts and fruit, gently pressing down.

Let cool for a couple of hours or preferably overnight. Break into pieces.

~Sarah

Jeweled Bark

Time for more holiday candy making! This quick chocolate bark shines with holiday color, in the form of cranberries and apricots. Be sure to get the softest dried fruit you can get for it.

Jeweled Bark

Ingredients:

  • 8 ounces semi-sweet chocolate (1 bar), roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, chopped
  • 1/2 cup hazelnuts, chopped

Directions:

Line a cookie tray with parchment paper, cut to size. Divide the dried fruit and nuts in half, in two small bowls. In a large microwave safe glass mixing bowl melt the chocolate on high for 1 minutes, stir gently and melt for 1 minute more. Stir until fully melted, add in one bowl of the dried fruit and nut mixture, mixing in well. Immediately knock out on the paper and quickly spread with a silicone spatula out evenly. Top with the remaining fruit and nuts randomly, gently press down. Let cool till hard (at least a couple of hours, overnight is better. Break into pieces.

~Sarah

Candy Making: Gingersnap Bark

There isn’t much easier than making bark for the holidays! It is candy making lite really, so easy older children can join in on the fun. Most of all you can eat it within an hour or so!

Gingersnap Bark

Ingredients:

  • 1 1/4 cups semi sweet chocolate chips
  • 1/4 cup white chips
  • 1/2 cup crumbled gingersnap cookies (crisp type)

Directions:

Line a baking sheet with parchment paper.

In a medium glass mixing bowl melt 1 cup of the chocolate chips in your microwave, 45 seconds on high, checking on it and adding more time in 10 second intervals as needed (about 1:15 for my microwave). Stir until the chips are fully melted, add in the remaining 1/4 cup and stir till melted. If needed microwave for an extra 5 to 10 seconds to melt.

Spread out on the parchment paper, into a hand formed rectangle that is mostly even.

Add the white chips to a small glass bowl and microwave for 30 to 45 seconds on 70% power, stirring till fully melted. Scrape into a new freezer bag, snip off the corner and pipe over the dark chocolate. Quickly sprinkle the crumbled gingersnaps on top, pressing in gently as needed.

Let cool for at least an hour and snap into pieces.

~Sarah

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