BAKER'S CHOCOLATE HOLIDAY BARK
Take one bite of this BAKER'S Chocolate Holiday Bark and you'll never want another almond bark recipe. This almond bark recipe is great anytime of year.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave chocolates in separate medium microwaveable bowls as directed on packages. Stir half each of the nuts, cranberries and apricots into chocolate in each bowl.
- Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 12 g, Protein 2 g
BAKER'S ONE BOWL ROCKY ROAD CHOCOLATE BARK
You can't actually win a bake sale...or can you? Bring a batch of this BAKER'S ONE BOWL Rocky Road Chocolate Bark and watch it fly off the table!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 10 servings, one piece each.
Number Of Ingredients 4
Steps:
- Microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Add remaining ingredients; mix well. Spread onto parchment paper-covered baking sheet or tray.
- Refrigerate 1 hour or until firm. Break into 10 pieces. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
ROCKY ROAD BARK
Steps:
- Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
- Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
- Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
- Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
- If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
- As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
- Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
- Break into large pieces to serve. Store in an airtight container in a cool, dark place.
BAKER'S ONE BOWL CHOCOLATE BROWNIE COOKIES
Make and share this Baker's One Bowl Chocolate Brownie Cookies recipe from Food.com.
Provided by Mom10
Categories Drop Cookies
Time 55m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 325*.
- Microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
- Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla.
- Stir in flour, baking powder, and salt. Stir in nuts. (Dough will be soft).
- Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet.
- Bake 12 minutes or until set. Do not overbake.
- Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.
Nutrition Facts : Calories 63.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 22.7, Sodium 45.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7, Protein 0.9
ROCKY ROAD CHOCOLATE BARK
Here's a recipe from the Nov 2005 issue of Favorite Name Brand Recipes, 'A Passion for Chocolate,' featuring Baker's chocolate.'
Provided by Sydney Mike
Categories Candy
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute.
- Remove from microwave & stir until chocolate is completely melted.
- Add last 3 ingredients, mixing well.
- Spread onto wax paper-covered baking sheet.
- Refrigerate 1 hour or until firm.
- Break into about 10 pieces.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 237.6, Fat 15.4, SaturatedFat 7.3, Sodium 71.6, Carbohydrate 28.2, Fiber 2.9, Sugar 22.5, Protein 3.5
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