Fruity White Chocolate Bark Recipes

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.

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.

Steps:

• Line a sheet tray with parchment paper and set aside.
• Place ¾ of the chocolate in a large glass bowl and microwave on high power for 20 to 30 seconds. Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining chocolate and allow to sit at room temperature, stirring often, until it's completely smooth, slightly cooled, and glossy.
• If desired, split chocolate into two bowls. Using powdered food coloring, tint one bowl to desired color. Pour white chocolate in an even layer onto prepared sheet tray. Drizzle tinted chocolate over white chocolate, then, using a toothpick or skewer, marble together until desired pattern is achieved.
• Working quickly, scatter strawberries, raspberries, candied oranges, and pistachios over top of chocolate. Sprinkle with gold dragees, and then splatter with gold highlighter. Refrigerate bark until firm, 30 minutes to 1 hour. Crack or cut bark into equal pieces and enjoy.

Steps:

• Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.