Chocolate bark is an easy and delicious snack that’s perfect for any time of year. I love using high quality, dark chocolate, but feel free to use any kind you like. This is perfect to make when you have leftover dried fruit or nuts in the house. Really anything goes here!
Chocolate Bark
Servings
1 Servings
Ingredients
- 4 dark chocolate bars good quality
- 1 white chocolate bar good quality
- 1 cup Craisins
- 1 cup slivered almonds
Instructions
- Line a baking sheet with parchment paper. Melt dark chocolate in a double broiler, or in 30 second intervals in the microwave. Once melted, spread a thin layer over the baking sheet. Melt the white chocolate and drizzle all over the dark chocolate. Sprinkle with Craisins, Nuts and anything else you’d like. Put in a cool place and let set up for a few hours. Once hardened, break apart and serve.
Tamar: Thank you so much for your help.
Happy Hannukkah/Merry Christmas.
Chocolate bark is very forgiving and easy so the exact amounts don’t have to be spot on, but it should be 4 (3.5 ounce) bars
This is kind of vague.
Could you please specify the size of the chocolate bars in ounces.
There are many great groups on Facebook where you can ask cooking questions, here is our group you can start with https://www.facebook.com/groups/shabbatsharing/?source_id=259180953799, I am not sure about the answer to your question, I have used coconut oil in place of shortening 1:1 so you could try subbing half the coconut oil with crisco, but it will also depend on the recipe.
For some reason i don’t get eNotified of responses here, so if i forget to check, i miss out. Anyway, thanks. I mixed the coconut oil with marg. 50/50 and that worked out, insofar as coloring a middle minty-layer “white”.
The new problem that developed was, that for the purpose of the mint layer, I used 1/2 tsp. McCormick peppermint extract whose high alcohol-content caused me major heartburn, practically eroding my esophagus. Burning alcohol regurgitated into my esophagus, and woke me up at night with anaphylaxis.
That’s why i’m surprised that Jamie Geller’s mint pattie recipe calls for a full tsp of mint extract! Isn’t that way too strong?
btw i meant a regular message board, since i prefer avoiding Facebook, Twitter, or anything google (such as Blogger) as they’re global, thus more privacy-invasive.
You might need to check your settings or your spam you should get emailed when someone replies. As for message boards you can try http://imamother.com
Hi, I’d appreciate if someone can let me know whether there’s any kosher cooking forum where I can get answers to questions?
My latest question is the following:
Can I combine Coconut Oil with Crisco, sorta like you can stretch tuna by adding tofu?
If so, what would be a good ratio of coconut oil (to crisco) so that it should come out tasting good?
P.S. Regarding the choc-cran bark, I make an easy yummy “craizinettes” version of same by firstly emptying a 9oz. bag of Liebers choc-chips into pot to melt,
together with approx. a TB of margarine.
Into the margarine-choco I add either a tsp Rum OR i drizzle in some brown-sugar-Karo-syrup. I mix it all together.
Then I add craisins and further mix. (I keep handy in my fridge, a big bag of ocean-spray craisins). The more craisins i add, the more it’s like craisinettes.
I spread the melted mix onto a small pan.
…and then refrigerate it for awhile.
Then i use a FIXWELL knife to cut the candy into 3/4 inch squares. The latter knives are best for cutting. I believe you can get them at DB Electronics for $3. They used to be available at the Machane Yehuda shuk for a bargain in long multi-color, multi-pack strips.
If only i had access to the grapevine (like others) i’d have avoided falling into the traps of both this unhealthy bar as well as the sourdough bread craze (never mind if they call it “healthy”). For the same reason sourdough disagrees w/me – vinegary potato-salad, translucent-fruity-licorice, herring+crackers, some berry ice-cream sandwiches, and berry-yogurts with modified starch also disagree w/me.
The reason is because the Acid-starch combo is bad for me, as it leaves a bitter aftertaste in my mouth. I’m different than most OJ people that way.
I even read a book long ago stating that acid-starch is an unhealthy combo (i believe it was by Marilyn Diamond), yet so many people persist in calling sourdough healthy!
Also sorry to have to say this, but ever since the community became ever more conservative & younger, i’ve been falling into food-product traps much more often, and they don’t take returns! It’s a difficult situation to say the least.
Hi, yes I do get notified, but I am not really sure how to help. I am not familiar with the product and in general, try and stay away from non-dairy white chocolate partially for the reason you mentioned, it is usually just not that good. I don’t know there is much to salvage, the only thing I might try is mixing in some almond butter, maybe it will help with the consistency but it will change the flavor of course.
Tamar, just posted other Qs (plus my choc-cran version)
Perhaps someone here can help – I don’t know what i got myself into. I bought Oppenheimer white baking bar a few weeks ago, hoping to make sorta “White Craizinette Squares” which i currently make to great effect with dark choco-chips by adding some margarine and a bit of confectioner sugar.
I’ve kept the white bake-bar in my fridge these past months due to not finding a recipe. To boot, I just tasted it, and now realize it leaves an artificial-tasting fatty coating on my tongue.
Can anyone advise a recipe which can help “normalize” this pareve white bake-bar so that the craizin-candy would taste decent, rather than leaving aforesaid fatty coating?
NOTE:
I can’t even link to the item, since it’s not on the Oppenheimer website!
But FYI, here’s the ingredients of the 10oz. 300gram bar:
sugar, kernel palm fat, soy flour, emulsifiers mono & diglycerides (E-471), polyglycerol polyricinoleate (E-476), cocoa butter, lecithin, flavors, citric acid (E-330).
Thanks, and hoping i can put this white bake-bar to use for once & for all…
So glad you liked it!!!
Tamar, hoping you get eNotified of the Q i just posted!
So delicious! I made this for Pesach, and it was a huge hit. (Way better, and easier than multi-step Pesach cake, especially if you would need to whip those egg whites by hand!) As a note, if making pareve, pareve white chocolate does not melt very well. It may be worth melting another bar of dark chocolate for the drizzle. Best to use a high cacao bar (over 70%). It’s worth it!
This was the perfect chocolate addition to Thanksgiving dessert. I made it with pareve chocolate, and we made sure it was in small pieces. It satisfied the chocolate craving for the choc-a-holics at my holiday table when they were faced with apple and cherry pie.
I make this every year at Christmas. I have done it both ways, dark chocolate drizzled on top & white chocolate drizzled on top. Also use what ever nuts or dried fruit is in the house. Doesn’t last long in our house.
I made this easy chocolate snack
Instead of only almonds I added roasted hazelnuts and pecans.
It came out really nicely!
Made this over the weekend with dried cherries and it turned out delicious. Will make again using all the other recommended toppings
I drizzled white chocolate on top then added sliced almonds, craisens, pistachios and finishing salt. Really delicious and easy.
This is delicious and so simple. I made it twice this past week, and will make it again for an upcoming family simcha.
this is a delicious simple recipe the adults and the kids loved it. I made it again for shabbos but I used dried cherries and pistachio nuts-couldnt resist breaking off a a little piece-really delicious.
Chopped pistachios with the dried cranberries is our favorite.I’ve made a recipe similar to this for years.It’s an easy candy recipe when you are short on time.
Chanukah is only 3 weeks away and I am elbow-deep in the process of making candy for hubs to give to his clients, so I was very happy to try out this recipe! Didn’t have craisins in the pantry but wanted to add a bright color so I subbed with chopped maraschino cherries and the results were spectacular! Will definitely be making a 2nd batch.
This is a great non-dairy option if you use parve chocolate. There are some tasty brands that are kosher and not soy etc… but are dark chocolate and so have no butter or milk in them.
This is delicious. I make these and others for Christmas presents every year and people can’t wait for it. The more you add to it, the better it tastes.
This is a delicious quick recipe for chocolate lovers! some protein and crunch from the nuts, and sweetness from the craisins make it irresistible!