Best White Chocolate Coconut Bark Recipes
TOASTED COCONUT BARK
Toasted Coconut Bark is proof that sometimes simple is best! Made with just 3 ingredients - white chocolate, sliced almonds, and toasted coconut - it's a delicious flavor combination that's perfect for the holidays!
Provided by Cathy Trochelman
Categories Desserts
Time 5m
Number Of Ingredients 3
Steps:
- Toast the coconut: spread sweetened shredded coconut on a rimmed baking sheet. Bake at 350° F. 8-10 minutes, stirring halfway through. Set aside to cool.
- Cut white chocolate into squares. In a small saucepan, heat over medium-low heat, stirring constantly, until melted. (You can also melt it in the microwave, stirring every 30 seconds to avoid over-heating.)
- To the melted chocolate, add the sliced almonds and toasted coconut. Stir to combine.
- Spread mixture in a 1/4 inch layer on a baking sheet covered in wax paper.
- Once hardened, cut or break into pieces.
Nutrition Facts : Calories 212 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 46 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
WHITE CHOCOLATE BARK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
Provided by Ina Garten
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
WHITE CANDY BARK
This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. -Marcia Snyder, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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