Best Holiday Bark Recipes

GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
• Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
• Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
• In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
• Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

BAKER'S HOLIDAY MARBLE BARK

Steps:

• 1. Microwave semi sweet chocolate and white chocolate in separate medium bowls on high for 2 minutes or til almost melted stirring halfway through heating time. Stir until completely melted. Stir 1/2 the peppermint candies into each bowl. Alternately spoon melted chocolate onto wax paper lined cookie sheet. Swirl chocolate together with knife to marbleize. Refrigerate 1 hour or until firm. Makes about 1 pound.

WHITE CHOCOLATE HOLIDAY BARK

Steps:

• Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
• Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
• Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
• Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

FESTIVE HOLIDAY FRUITCAKE BARK

Steps:

• In a small bowl, combine candied fruit and brandy. Refrigerate, covered, 2 hours, stirring occasionally., Line a 15x10x1-in. baking pan with waxed paper. Reserve 2 tablespoons candied fruit and 2 tablespoons walnuts for topping. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in marshmallows, cookie pieces and remaining fruit and walnuts., Spread into prepared pan (pan will not be full). Sprinkle with reserved fruit and walnuts; press into candy coating. Let stand until set. Break or cut bark into pieces. Store in an airtight container.

HOLIDAY MARBLE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.
• Stir ½ cup of the peppermint candies into each bowl. Alternately spoon melted chocolates into wax paper-lines cookie sheet. Swirl chocolates together with knife to marbleize.
• Refrigerate 1 hour or until firm. Break into pieces.

HOLIDAY PEPPERMINT BARK

Steps:

• Line baking sheet with waxed paper.
• Microwave morsels on medium high for 1 minute or until smooth.
• Place peppermint candies in a plastic bag and smash.
• While holding strainer over melted morsels pour crushed candies into strainer.
• Stir mixture.
• Spread mixture to desired thickness on baking sheet.
• Let stand for 1 hour or until firm.
• Break into pieces.

HOLIDAY PEPPERMINT BARK

Steps:

• Melt chocolate over a double boiler. Stir in peppermint extract.
• Transfer to a pan lined with parchment and sprayed and spread in an even layer.
• Sprinkle on peppermint pieces.
• Refrigerate 1 hour, until firm.
• Break into pieces and enjoy!

HOLIDAY JEWEL BARK

Steps:

• Microwave chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted, stirring after each minute. Add half each of the cranberries, apricots and nuts; mix well.
• Spread onto waxed paper-covered baking sheet. Sprinkle with remaining fruit and nuts. Refrigerate until firm.
• Break into pieces.

FESTIVE HOLIDAY BARK

Steps:

• Line a cookie sheet with waxed paper or parchment paper.
• Place candy coating in a microwave safe bowl. Microwave for 2 1/2 minutes. Stir, and microwave at 30 second intervals until completely melted and smooth.
• Place pretzels and candy coated chocolate pieces in a large bowl. Pour melted coating over and stir until well coated. Spread onto waxed paper lined baking sheet. Let stand until firm or place in refrigerator to set up faster. Store in a container at room temperature.

HOLIDAY OREO BARK

Steps:

• Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
• Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
• Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.

HOLIDAY PEPPERMINT BARK (SPONSORED)

Steps:

• LINE baking sheet with wax paper.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
• SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.

HOLIDAY BARK

Steps:

• 1. PREHEAT oven to 400°F.
• 2. Place crackers in foil-lined 15x10x1-inch baking pan. I usually fold the foil so it forms almost a box-like shape to keep everything packed in tighter.
• 3. PLACE butter and sugar in saucepan; cook on medium high heat until butter is completely melted and mixture is well blended, stirring occasionally.
• 4. Bring mixture to rolling boil; boil 3 min. without stirring.
• 5. Remove from heat and quickly pour mixture over crackers. Use a spatula to spread it as much as you can over the crackers. Crackers will move around, just push them back into place with fingers or spatula/spoon.
• 6. BAKE 5 to 7 min. or until topping is golden brown. Usually is perfect at 6 minutes, but obviously ovens will vary.
• 7. Immediately sprinkle with chocolate chips, let stand 5 min. or until chocolate is softened. Spread chocolate evenly over ingredients in pan; if adding a topping, now is the time to do so.
• 8. Cool until the chocolate is set and break into pieces; It should come easily off of the foil used.
• 9. Try Crumbled Candy Canes, Used Chopped Toasted Almonds, Coconut, even used Cappuccino Chips and White Chocolate Chips instead of Chocolate Chips! Enjoy!

HOLIDAY PEPPERMINT BARK

Steps:

• LINE baking sheet with wax paper.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
• SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.

HOLIDAY PEPPERMINT BARK

Steps:

• Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 min.
• Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
• Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.

HOLIDAY PEPPERMINT BARK

Steps:

• Line baking sheet with was paper. Melt morsels in medium, uncovered, microwave safe bowl on medium high for 1 minute, stir. Moresels may retain some of their shape. If necessary, microwave an additional 10-15 second intervals, stirring until just melted. Place peppermint candies in heavy duty plactic bag and crush using rolling pin. Holding strainer over melted morsels, pour crushed cady into strainer. Shake to release small candy pieces, reserve large pieces. Stir morsel-peppermint mixture. Spread mixture on prepared baking sheet. Sprinkle with reserved candy pieces; press lightly. Let stand until firm, about an hour. Break into pieces, Store in airtight container at room temperature.

HOLIDAY MARBLE BARK

Steps:

• Microwave semi-sweet and white chocolates in separate medium microwavable bowls on high 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted. Stir 1/2 cup of the peppermint candies into each bowl. Alternately spoon melted chocolates onto wax paper-lined cookie sheet. Swirl chocolates together with knife to marbleize. Refrigerate l hour or until firm. Break into pieces. Makes about 1 pound. *Note: To crush peppermint candies, place candies in zipper-style plastic bag. Crush with rolling pin or meat mallet. Or, process in food processor, using pulsing action.

HOLIDAY FRUIT AND NUT BARK

Steps:

• Preparation 1. Combine cherries, pistachios, and ginger in a medium bowl, stirring well. Line baking sheet with heavy-duty foil; chill pan. 2. Place chocolate in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Stir in half of fruit mixture; spread onto prepared pan. Using a rubber spatula, spread chocolate mixture evenly into an 11- x 9-inch rectangle. Immediately sprinkle the remaining fruit mixture evenly over top of the chocolate mixture; chill (about 10 minutes). 3. Break into 10 (3-inch) pieces; serve.

BAKER'S CHOCOLATE HOLIDAY BARK

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.

HOLIDAY BARK RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. Line an 11x17 inch baking sheet with aluminum foil and parchment paper. This will make clean-up a lot easier and make sure the bark doesn't stick to the pan. Cover the bottom of the baking sheet with graham crackers, covering the entire bottom in a single layer. You might need to break some to fit them in. Set aside. 2. Heat a sauce pot over medium-high heat. Add the butter and allow to melt completely. Stir in the brown sugar, whisking until completely combined with the butter. Bring to a boil and continue cooking and whisking for about 3 minutes. Remove from heat and stir in the salt and vanilla extract. 3. Carefully pour the caramel over the graham crackers in the baking sheet. Spread evenly with an offset spatula. Bake for about 10 to 15 minutes until the caramel has bubbled. Remove from oven and immediately sprinkle the chocolate chips on top in an even layer. Allow to sit for about 5 minutes. The chocolate will melt from the heat. Spread the chocolate into an even layer with an offset spatula. Top with crushed almonds on one side and crushed candy canes on the other. 4. Place in the freezer for about 15 minutes to set. Break the bark with your hands and store in an airtight container or at room temperature. I like it cold so I place it in the fridge. Enjoy!

TATE'S HOLIDAY COOKIE BARK

Steps:

• Break cookies into large pieces and place in large bowl
• Gently melt chocolate, without overheating
• Pour chocolate over broken cookies, mixing well to coat all pieces
• Spread chocolate covered cookies in a single layer over a parchment lined 13" x 18" sheet pan
• Sprinkle with crushed peppermint and set aside until chocolate is firm
• Cut into 4" wide strips, then break into pieces by hand
• Place bark in clear bags and seal with festive ribbons