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Add mix-ins and spread in a thin layer: Add half the cranberries, chopped pistachios and coconut flakes to the melted chocolate and stir until fully combined. Line a baking sheet with parchment paper. Using a spatula, spread the chocolate mixture over the parchment paper in an even layer to a size of about 8″ by 11″.
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If using a double boiler, melt the semi-sweet chocolate over simmering water. If melting in the microwave, melt in a microwave-safe bowl stirring after every 30 seconds being careful not to let it burn and clump. Spread the chocolate layer on the bottom of your lined 9×13-inch pan. Spread into about a 6×10 rectangle.
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Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them. In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it.
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1. Line a large baking tray with parchment paper, and set aside. 2. Melt the dark chocolate in the microwave at 20 second intervals, stirring between each interval until fully melted. 3. Mix.
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Step 2: Melt the Chocolate. Simmer a couple inches of water in a saucepan to create a DIY double boiler. Start off on medium heat but when it reaches a simmer, reduce to low. Top it with a metal bowl. The water in the pan should not be touching the bottom of the bowl. Double check this before adding your chocolate.
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Once the water is simmering, add the chocolate chips to the bowl, turn off the heat, and let the residual steam melt it all. Do not use a wooden spoon to stir, which may have moisture in it. Use a spatula. If you need more heat, turn it back to medium heat until the chocolate is all melted. 2.
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One of the oldest records we have of peppermint bark in the U.S. comes from the 1960s, when a Florida shop was offering the customer's choice of pretzel or peppermint bark for the sweet sale price of $1.20 a pound. And that sale was going on in September, which seems a bit early to shop for holiday confections.
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Place 2/3 chocolate in a microwave-safe bowl. Microwave on high in 15-30 seconds intervals, stirring each time, until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds. Add the remaining 1/3 chocolate and stir to combine and melt.
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Directions. Line a 9x13-inch pan with parchment paper and set aside. In a double boiler or in the microwave, melt dark chocolate ⅔ of the way, stirring occasionally. Place bowl onto a towel and.
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The next time you feel inspired to whip up some homemade bark, let your imagination go wild and swirl together two different varieties. Milk, dark, and white are the main types of chocolate chips.
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As for how to make chocolate bark in the microwave, put your chopped chocolate into a microwave-proof bowl and zap it in 10 seconds intervals, stirring between each, until it's smooth. If using.
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Step. 2 Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient. Step. 3 Spread the chocolate out on the parchment in a thin, even layer.
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Step 1 Line a baking sheet with parchment paper. Pour a third of the melted dark chocolate onto prepared baking sheet and use an offset spatula to spread into an even layer, 1/8" thick. Step 2.
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Before the bark hardens, sprinkle with the peanuts and place in the fridge to set. Timings Prep time: 5 minutes, plus setting time Cook time: 5 minutes Serves 12 as a snack Ingredients 200g good.
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Layered chocolate bark is a delicious and visually stunning treat perfect for any occasion. With its combination of different chocolates and toppings, it is a sweet snack-like dessert that is sure.
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In the caption, she explains the container holds nearly 1.5 pounds of the bark made from 47-percent dark bittersweet chocolate, white chocolate, roasted almonds, and dried cranberries. The $9.99 she paid for it (about $6.50 per pound) was "worth every penny!!".