Salted Cashew Chocolate Bark Recipes

Steps:

• In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

Steps:

• Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Steps:

• Stir 1/2 cup nuts into each kind of chocolate.
• Drop spoonfuls of chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Sprinkle with salt.
• Refrigerate 1 hour or until firm. Break into pieces.

Steps:

• Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
• In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
• In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
• When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
• Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
• In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
• Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
• While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
• Place baking sheet in refrigerator to set chocolate, about 30 minutes.
• Once firm, peel candy away from foil, & break candy into small pieces.
• Store bark in airtight container for up to a week in the refrigerator.