MILK CHOCOLATE NUTTER BUTTER BARK

8 ounces GOOD quality milk chocolate (I used E. Guittard)
8 chopped Nutter Butter cookies (reserve a few pieces for the top)

Melt chocolate gently in the microwave.  Line a cookie sheet with nonstick foil.  Lay the chopped cookies on the foil.  Pour the chocolate on top and spread it evenly with an offset spatula.   Sprinkle on some more chopped cookies and set in the freezer to set.  Cut into pieces! Yum!

WHITE CHOCOLATE BABY BARK

Melt white chocolate disks in the microwave and spread onto a cookie sheet lined with nonstick foil.  I used Classen's white disks.  Once spread evenly, add sprinkles and candies.  Let set in the fridge and break into pieces!

MINI CADBURY CREME EGG BARK

So Simple! Melt chocolate-I used Classen's disks. Lay on an 8x8 pan covered with nonstick foil.  Top with halved Cadbury eggs!!!!  Chill and break apart with hands.
Inspired by Cravings of a Lunatic

BISCOFF BARK

Ingredients:
· 2 cups white chocolate, melted
· ½ cup Biscoff Spread
· 1 cup milk chocolate, melted
· 6-8 cookies, coarsely chopped (I used BISCOFF, OF COURSE!)

Directions:
1. Line a rimmed baking sheet with nonstick foil.
2. Coarsely chop cookies, set aside.
3. Melt white chocolate in the microwave. Immediately stir in Biscoff Spread and stir until smooth.
4. In a separate bowl melt milk chocolate in the microwave.
5. Pour white chocolate/Biscoff mixture into your prepared pan. Drizzle the milk chocolate on top and swirl around the pan with a butter knife to get a marbled look.
6. Immediately sprinkle cookies on top. Let cool.
7. Cut into pieces.
Recipe adapted from Cookies & Cups

OREO BARK

THIS IS A VARIATION OF MY USUAL OREO BARK. OFTEN, I USE MILK OR DARK CHOCOLATE FOR MY BASE BUT HERE I USED WHITE CHOCOLATE. YUM!

SO EASY! MELT WHITE CHOCOLATE AND SPREAD ONTO A NONSTICK FOIL LINED SHEET PAN. TOP WITH CHOPPED OREOS. LOTS AND LOTS OF CHOPPED OREOS!!! DRIZZLE THE TOP WITH MELTED CHOCOLATE FOR A FANCIER LOOK!

PRETZEL TOFFEE CRUNCH

Salted Chocolate Caramel Pretzel Bark
makes 1 sheet of bark

Ingredients:
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar
bag of mini pretzels
12-oz bag of semi-sweet chocolate chips
sea salt

Preparation:
1. LINE SHEET PAN WITH NONSTICK FOIL. Preheat the oven to 400 degrees.
2. Melt the butter in a saucepan over medium heat. As it melts, cover the baking sheet in an even layer of mini pretzels. (You may not use the entire bag.)
3. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.
4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. The caramel hardens pretty quickly so it’s important to pour it as evenly as possible from the start. Bake the pretzel-caramel mixture in the oven for 5-7 minutes.
5. MELT THE CHOCOLATE IN THE MICROWAVE AND POUR over the pretzel-caramel mixture evenly.
6. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour.
RECIPE ADAPTED FROM LEGUME LOYALIST!

S'MORES BARK FOR WONKA WEDNESDAY!

HAPPY WONKA WEDNESDAY!!!! I MADE SOME CHOCOLATE BARK WITH HOMEMADE MARSHMALLOWS! I ADDED GRAHAM CRACKER CRUMBS AFTER READING YOUR YUMMY IDEAS YESTERDAY!!! THANKS FOR ALWAYS PLAYING ALONG!!!! S'MORES BARK IT IS!!! ♥ ♥ ♥

BARK MEETS COTTON CANDY

CAKE BATTER BARK.....MADE FROM WHITE & DARK CHOCOLATES IS SERVED OVER A BED OF PINK COTTON CANDY!

LINE AN 8 INCH PAN WITH NONSTICK FOIL. MELT 7 OUNCES DARK CHOC CHIPS AND SPREAD IN PAN. CHILL TILL FIRM. MELT 7 OUNCES WHITE CHOCOLATE AND STIR IN 1T. FUNFETTI CAKE MIX. POUR OVER THE DARK CHOCOLATE-ADD A TON OF SPRINKLES AND CHILL. CUT INTO PIECES AND SERVE OVER SOME COTTON CANDY!

TURTLE BARK

WARNING!!! THIS IS HIGHLY DELICIOUS AND EASY TO MAKE!!!! TOASTED PECAN AND CARAMEL BARK! TURTLE LOVERS, THIS ONE IS FOR YOU!!!!

Turtle Bark-

Makes one 8×8 pan | Preparation line 8×8 pan with nonstick foil
• ½ cup pecans, toasted
Caramel Filling• ½ cup sugar
• 2 tablespoons water
• 1 tablespoon butter
• 5 tablespoon heavy cream
• 16oz Ghirardelli 65% chocolate chips
*Optional Topping:

• 2 tablespoon pecans, finely chopped
• 2oz caramel sauce

Instructions:

1. Toasting the pecans: Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for another 5-6 minutes or until nuts darken and smell delish. Remove from oven and cool. Once cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for the end.
2. To make the caramel filling: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
3. To melt the chocolate: Melt gently in the micrwave.
4. To assemble: Pour half of melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled Turtle bark to set
5. Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.

6. RECIPE ADAPTED FROM BAKERS ROYALE

PISTACHIO & CHOCOLATE COVERED SUNFLOWER SEED BARK!

MATZO CRUNCH

Almond Joy Bark

OREO BARK

BANANA SPLIT BARK

Banana Split Bark
MELT 1 BAG OF MILK CHOCOLATE CHIPS IN THE MICROWAVE. SPREAD ALMOST ALL OF IT ON A JELLYROLL PAN LINED WITH NONSTICK FOIL. (RESERVE A BIT FOR THE TOP DRIZZLE) TOP WITH CONFETTI SPRINKLES, DRIED BANANA CHIPS & DRIED CHERRIES. DRIZZLE ON THE RESERVED MELTED CHOCOLATE AND CHILL TILL FIRM. BREAK INTO BARK PIECES!

PEPPERMINT BARK

Happy Sunday! I hope it's filled with Peppermints & Sunshine!

White Chocolate Bark with Whoppers & CRANBERRIES

MELT WHITE CHOCOLATE AND SPREAD ON NONSTICK FOIL LINED COOKIE SHEET. ADD WHOPPERS AND CHILL TILL SET. BREAK INTO PIECES!

YUM WITH CRANBERRIES TOO!

The Halloween Bark is Wrapped...

HALLOWEEN BARK

 

LEFT OVER HALLOWEEN CANDY WILL BE YOUR NEW BEST FRIEND!  MAKE THIS SIMPLE AND SCRUMPTIOUS BARK!

1. MELT 1 BAG GHIRARDELLI DARK CHOCOLATE CHIPS IN MICROWAVE.

2. POUR IT ONTO A 9X13 JELLY ROLL PAN LINED WITH NONSTICK FOIL.  

3. TOP WITH ALL THE CANDIES YOU LOVE AND MAKE SURE YOU ADD SPRINKLES TOO....BECAUSE SPRINKLES WILL MAKE YOU SMILE!

4. PARK IN THE FRIDGE UNTIL CHILLED, ABOUT 30 MINUTES.

5. BREAK INTO LARGE PIECES!

Oreo Bark