Sweet And Salty Chocolate Bark Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
• Arrange crackers in the prepared jelly roll pan.
• Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
• Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
• Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Steps:

• Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
• Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
• Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.

Steps:

• Microwave semi-sweet and white chocolates in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until almost melted, stirring after 1 min.; stir until completely melted.
• Add pretzels and nuts; mix well. Spread onto waxed paper-covered baking sheet.
• Refrigerate 1 hour or until firm. Break into small pieces.

Steps:

• Preheat your oven to 350 F. Place the pecans on a baking sheet and roast in the oven for 10 to 15 minutes. They're done when they start to smell good: take them out, and crush them with your hands or cut into chunks with a knife. Chop the chocolate into pieces. Melt the chocolate using a double boiler or directly in a saucepan over a medium heat, stirring constantly. Pour the melted chocolate on a baking sheet lined with parchment paper, and spread it around with a spatula. Sprinkle some sea salt evenly over the chocolate to taste. Sprinkle the chopped pecans and chopped cherries evenly on top of the chocolate; you can apply some pressure to make sure they stick to the chocolate. Wait until the chocolate has cooled down, break into pieces, and serve.