Best 4 Salted Honey And Chocolate Bark Recipes
Are you searching for a delightful and effortless treat that blends the perfect balance of sweet, salty, and chocolaty flavors? Salted honey and chocolate bark is the ultimate indulgence, offering a symphony of textures and tastes that will tantalize your palate. With its rich, luscious chocolate base, sprinkled with a touch of sea salt, and drizzled with a delicate honey glaze, this bark is an explosion of flavors that will leave you craving more. Whether you're a chocolate enthusiast or simply seeking a sweet treat to satisfy your cravings, this salted honey and chocolate bark is guaranteed to delight your senses and become a favorite in your recipe collection.
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SALTED HONEY AND CHOCOLATE BARK
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie cutters, sprinkles, or icing necessary.
Provided by Alison Roman
Categories Cookies Chocolate Dessert Christmas Edible Gift Honey Christmas Eve Candy Thermometer Bon Appétit snack snack week Kidney Friendly Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8-10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
- Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
- Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
- MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.
SALTED CHOCOLATE-SUNFLOWER BUTTER BARK
Use sunbutter and dark chocolate to create a treat is perfect for those who can't eat nuts. Use gluten-free pretzels and voila! You have a gluten-free, nut-free treat!
Provided by Diana71
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment.
- Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
- Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
- Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 19.9 g, Cholesterol 1.4 mg, Fat 10.9 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 86.9 mg, Sugar 13.5 g
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
CHOCOLATE-ALMOND BARK WITH SEA SALT
Provided by Bon Appétit Test Kitchen
Categories Candy Chocolate Dessert Christmas Kid-Friendly Low Cal Low Sodium Almond Low Cholesterol Edible Gift Christmas Eve Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 pounds
Number Of Ingredients 5
Steps:
- Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
- Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
- Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Tips:
- Use good quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is recommended.
- Sea salt adds a nice touch of flavor to the bark. You can use regular salt if you don't have sea salt on hand.
- If you don't have a candy thermometer, you can test the temperature of the chocolate by dropping a small amount into a glass of cold water. If the chocolate hardens immediately, it is ready to be poured onto the baking sheet.
- To make the bark even more decadent, you can add chopped nuts, dried fruit, or even crushed candy canes before the chocolate hardens.
- If you want to make the bark ahead of time, you can store it in the refrigerator for up to 2 weeks. Just be sure to let it come to room temperature before serving.
Conclusion:
Salted honey and chocolate bark is a delicious and easy-to-make treat that is perfect for any occasion. It's the perfect balance of sweet and salty, and the chocolate and honey flavors complement each other perfectly. With just a few simple ingredients, you can create a delicious snack or dessert that everyone will love.
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