Candy Bark 4 Ways

Chocolate Crunch Bark

Ingredients

for 20 servings

40 soda crackers

1 cup (230 g) butter

1 ⅛ cups (225 g) light brown sugar, firmly packed

2 cups (350 g) semi-sweet chocolate chips

½ cup (62 g) pecan, toasted, chopped

Preparation

Preheat oven to 350°F (175°C).

Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.

In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.

Pour the caramel over the crackers, spreading evenly with a spatula.

Bake for 5 minutes.

Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.

Remove the foil and spread the softened chocolate over the top evenly.

Sprinkle with pecans, cover with foil, and freeze for 1 hour.

Break the bark up into pieces. Enjoy!

Peppermint Bark

Ingredients

for 20 servings

25 mini candy canes

4 cups (700 g) chocolate chips

½ teaspoon peppermint extract

3 cups (525 g) white chocolate chip

Preparation

Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.

In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.

Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.

Sprinkle the crushed mini candy canes over the white chocolate.

Freeze for at least 1 hour.

Remove the bark from the freezer and break into pieces.

Enjoy!

S’mores Bark

Ingredients

for 20 servings

30 graham crackers

16 tablespoons butter, melted

3 cups (150 g) mini marshmallows

3 cups (525 g) chocolate chips, melted

Preparation

Preheat oven to 350°F (180°C).

Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup for later.

Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.

Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.

Sprinkle 2 cups of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.

Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.

Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.

Freeze for at least 1 hour.

Remove the bark from the freezer and break it into pieces. Enjoy!

Cookies And Cream Bark

Ingredients

for 20 servings

40 chocolate sandwich cookies

3 ¼ cups (585 g) white chocolate chip, melted

¼ cup (45 g) chocolate chips, melted

Preparation

Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.

Add of the crush cookies to the melted white chocolate and mix it together.

Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.

Sprinkle the remaining cookies over the top.

Drizzle the chocolate over the bark.

Freeze for at least 1 hour.

Remove the bark from the freezer and break it into pieces. Enjoy!