Best Gummy Bear Bark Recipes

Homemade Gummy Bears image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 100 gummy bears

Number Of Ingredients 3

1/2 cup fruit juice, such as cranberry, grape, orange or lemonade
2 tablespoons unflavored powdered gelatin
2 tablespoons sugar

Steps:

Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.

Crazy Bark image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h20m

Yield 16 servings

Number Of Ingredients 10

One 20-ounce package white almond bark
16 whole chocolate graham crackers
1 cup pretzel sticks
1 cup broken chocolate sandwich cookies, such as Oreos
1 cup gummy bears
1 cup gummy worms
1 cup sour gummy worms
1 cup roasted salted peanuts
1 cup candy-coated chocolates, such as M&M's
2 tablespoons rainbow sprinkles

Steps:

Melt the almond bark in a double boiler (I use a glass bowl over a saucepan of simmering water). Stir until smooth, then allow to cool slightly.
Arrange the graham crackers on a rimmed baking sheet so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface.
Sprinkle on the pretzels, cookies, gummy bears, gummy worms, sour gummy worms, peanuts, chocolate candies and rainbow sprinkles. Lightly press the ingredients with the palm of your hand to make sure they're anchored. Refrigerate until completely set.

Gruyere Fondue Dinner image

Provided by Molly Yeh

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium carrots, cut into 1-inch chunks
8 ounces rainbow fingerling potatoes, halved crosswise
1/2 small head cauliflower, broken into florets (about 3 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground caraway
4 ounces green beans, trimmed
4 cups sourdough bread cubes
6 ounces salami, in 2 thick slices, cut into chunks
1 1/2 cups seedless red grapes
1 cup dry white wine
12 ounces grated Emmental
12 ounces grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard
Pinch freshly grated nutmeg
1 tablespoon kirsch

Steps:

For the dippers: Preheat the oven to 400 degrees F.
Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.