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Christmas bark recipes

Minty Grinch Bark Recipe

Welcome to day 23 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making minty Grinch bark.

Grinch bark

Bark Ingredients

  • 300g White chocolate
  • Green food colouring
  • Peppermint flavouring
  • Green chocolate beans
  • Red heart sprinkles

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Add the peppermint flavouring and the green food colouring to the melted white chocolate and mix well.
  5. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Pour the chocolate into the prepared tin and spread until even.
  7. Sprinkle the green chocolate beans and the red hearts then refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Grinch bark

Tomorrow, for our final countdown to Christmas recipe we’re making gingerbread fudge.

Toffee Popcorn & Marshmallow Bark Recipe

Welcome to day 21 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making maple bacon popcorn bark.

toffee popcorn and marshmallow bark

Toffee Popcorn & Marshmallow Bark Ingredients

  • 600g Milk chocolate
  • 100g Toffee popcorn
  • 100g Mini marshmallows

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  5. Pour into the prepared tin and spread until even.
  6. Sprinkle over the popcorn and marshmallows and press gently into the chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
toffee popcorn and marshmallow bark

Tomorrow we’re making Oreo fudge.

Shortbread Teddies Bark Recipe

Welcome to day 19 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making shortbread teddies bark.

Shortbread teddies bark

Shortbread Teddies Bark Ingredients

  • 200g Milk chocolate
  • 200g White chocolate
  • A box of Shortbread teddies – we got ours from The Range (if you can’t find shortbread teddies, make your own shortbread and cut into teddy shapes)

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
  6. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  7. Drizzle the melted chocolate over the white chocolate and use a wooden skewer to swirl the milk chocolate.
  8. Place the shortbread teddies on the chocolate bark and press down gently.
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Shortbread teddies bark

Tomorrow we’re making Bailey’s fudge.

Almond And Cranberry Bark Recipe

Welcome to day 15 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making almond and cranberry bark.

Almond and cranberry bark

Bark Ingredients

  • 300g Dark chocolate
  • 100g White chocolate
  • 200g Roasted almonds
  • 100g Dried cranberries

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the dark chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Do the same with the white chocolate.
  5. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  6. Pour the dark chocolate into the prepared tin and spread until even.
  7. Drop spoonfuls of white chocolate onto the dark chocolate and use a skewer to make swirls.
  8. Place the almonds and cranberries onto the chocolate and gently press them down.
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Almond and cranberry bark

Tomorrow we’re making M&M fudge.

White Chocolate And Daim Bark Recipe

Welcome to day 13 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate and Daim bark.

White chocolate and Daim bark

White Chocolate and Daim Bark Ingredients

  • 400g White Chocolate roughly chopped
  • 6 Daim Bars

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Put the Daim bars in a plastic food bag and use a rolling pin to break them into small pieces.
  6. Sprinkle the Daim pieces over the white chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
White chocolate and Daim bark

Tomorrow we’re making white chocolate peanut butter fudge.

Oreo Bark Recipe

Welcome to day 11 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Oreo Bark and it’s super simple with just 2 ingredients!

oreo bark

Oreo Bark Ingredients

  • 200g White chocolate
  • 6 Crushed Oreo cookies

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Sprinkle the crushed Oreos over the white chocolate layer.
  6. Refrigerate the bark until set.
  7. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
oreo bark

Tomorrow we’re making Reese’s Fudge.

Fry’s Peppermint Cream Mint Swirl Bark Recipe

Welcome to day 9 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Fry’s peppermint cream mint swirl bark.

Fry's peppermint cream mint swirl bark

Fry’s Peppermint Cream Mint Swirl Bark Ingredients

  • 300g Dark chocolate
  • 100g White chocolate
  • Peppermint flavouring
  • Green food colouring (gel or paste is best)
  • 3 bars Fry’s peppermint cream

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the milk chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Put the white chocolate in a microwavable bowl and microwave for 30 seconds. Remove and stir then microwave again in 15-second increments until the chocolate has melted.
  5. Stir in the peppermint flavouring and the food colouring and stir until combined.
  6. Pour the milk chocolate into the prepared tin and spread until even.
  7. Drizzle the green chocolate mix over the milk chocolate layer and use a wooden skewer to swirl the green chocolate.
  8. Roughly chop the Fry’s peppermint cream bars and scatter over the bark.
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Fry's peppermint cream mint swirl bark

Tomorrow we’re making Maltesers Fudge

Snowmen Bark Recipe

Welcome to day 7 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making snowmen bark.
You can buy ready-made snowmen marshmallows from Asda if you don’t want to make your own, which is what we did.

Snowmen bark

Snowmen Bark Ingredients

  • 300g Milk Chocolate
  • Marshmallows – as many as you like
  • Edible pens
  • Pretzel sticks
  • Snowflake sprinkles

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the milk chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Pour into the prepared tin and spread until even.
  5. Use the edible pens to draw faces on the marshmallows and place them randomly on the chocolate.
  6. Place the pretzel sticks randomly on the chocolate and scatter the snowflake sprinkles
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
I made the snowman gift box using an SVG file from Dreaming Tree

Tomorrow we’re making Christmas fudge.

Terry’s Chocolate Orange Bark Recipe

Welcome to day 6 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Terry’s chocolate orange bark.

Terry's chocolate orange bark

Bark Ingredients

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the milk chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
  5. Pour the melted chocolate into the prepared tin and drop pieces of Terry’s chocolate orange onto the chocolate and gently press down.
  6. Sprinkle the candied peel over the chocolate.
  7. Refrigerate the bark until set.
  8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.
Terry's chocolate orange bark

Tomorrow we’re making snowmen bark.

White Chocolate Christmas Tree Bark Recipe

Welcome to day 5 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate Christmas tree bark.
I found this recipe on The Decorated Cookie. Again, I’m using UK measurements in this recipe, for the American recipe, visit the link 🙂

white chocolate Christmas tree bark

White Chocolate Christmas Tree Bark Ingredients

  • 400g White Chocolate
  • Green Food Colouring Paste
  • Pretzel Sticks
  • 5 Crushed Candy Sticks

Method

  1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
    Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
  2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
  3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
  4. Measure about 100g of melted white chocolate, add a bit of food colouring and mix well. Add food colouring until you get the desired colour.
  5. Pour the rest of the white chocolate into the prepared tin and smooth out using a spatula.
  6. Put the green chocolate in a piping bag fitted with a small round nozzle and pipe trees onto the white chocolate.
  7. Use pretzel sticks for the tree trunks.
  8. Scatter the candy canes onto the white chocolate, in between the trees
  9. Refrigerate the bark until set.
  10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow we’re making Terry’s Chocolate Orange Bark

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