bark

Meathead's World Famous Memphis Dust Rub

brown sugar

white sugar

American paprika

garlic powder

black pepper

ginger powder

onion powder

rosemary powder

This Healthy Peppermint Bark is the answer to true bliss. It’s gluten-free, vegetarian, free of refined sugar and just right for the keto diet!

Healthy Peppermint Bark

full fat Greek yogurt

maple syrup (divided)

tsp peppermint extract

dark cocoa powder

tsp vanilla extract

To make the dark chocolate layer, in a medium mixing bowl, combine 2 cups of greek yogurt, the dark cocoa powder, 1/2 cup pure maple syrup, and 1 1/2 tsp peppermint extract.  Stir to combine.

Spread the chocolate mixture out onto a rimmed baking sheet that has been lined with parchment paper.

Transfer to freezer, and freeze for 30 minutes.

To make the white layer, in a medium mixing bowl, combine the remaining 2 cups plain greek yogurt, remaining ¼ cup pure maple syrup, 1 tsp peppermint extract, abd ½ tsp vanilla extract.  Stir to combine.

Spread the white layer over the frozen chocolate layer, and return the baking sheet to the freezer.

Freeze for 3-4 hours, or until solid.  Freezing overnight works well, too.

When completely frozen, break into bite-size portions using your hands.

Store in the freezer in an air-tight container for up to 2 months.

This almond chocolate bark with granola crunch is super simple to make, is loaded with protein and fibre, and is a healthy and decadent snack.

Best Almond Chocolate Bark With Granola Crunch

flake oats

almonds

salt

cinnamon

½ tbsp melted coconut oil

maple syrup

vanilla extract

chocolate

½ cup freeze dried berries

tbsp hemp hearts

pumpkin seeds

Best Almond Chocolate Bark with Granola Crunch

Preheat oven to 350 F and line a baking sheet with a silpat or parchment paper.

To a bowl, mix together the oats, almonds, salt, cinnamon, coconut oil, maple syrup and vanilla. Spread out onto the baking sheet and bake for 10 minutes.

Stir, then bake another 5-8 minutes. Set aside to cool and break into smaller pieces.

Meanwhile, melt the chocolate in a heat proof bowl, over a pot of simmering water. Add half of the granola to the baking sheet.

Top with the melted chocolate. Then finish with the remaining granola, freeze dried fruit, hemp hearts and pumpkin seeds.

Allow to freeze or chill in the fridge then break into pieces.

Big Bad Beef Rub Recipe

mustard powder

American chili

chipotle or cayenne powder

Holiday Chocolate Peppermint Bark is easy, delicious and makes a great holiday gift. Perfect for Christmas, Valentine&#x27;s Day, or any day of the year.

Peppermint Bark

white chocolate, chopped

bittersweet chocolate, chopped

box of peppermint candy canes (11-12 ounces)

pure peppermint extract* (divided)

shortening (divided)

Break up peppermint candy canes in a plastic...

Break up peppermint candy canes in a plastic bag, setting aside 1/4 of the pieces.

Line a sheet pan with wax paper and...

Line a sheet pan with wax paper and set aside.

Melt the bittersweet chocolate in microwave or on...

Melt the bittersweet chocolate in microwave or on stovetop using a double boiler until all pieces are smooth.

Once chocolate is melted, place 1/2 teaspoon of...

Once chocolate is melted, place 1/2 teaspoon of shortening in a small microwave-safe bowl and heat on high for a few seconds until melted. Add 1/4 teaspoon peppermint extract and stir well. Then add peppermint shortening to melted chocolate and stir well. 

Pour onto the prepared sheet pan and spread...

Pour onto the prepared sheet pan and spread evenly. Set aside (do not refrigerate) while you follow the same steps for melting the white chocolate, and prepare peppermint shortening with remaining 1/2 teaspoon of shortening and 1/4 teaspoon of peppermint extract.

Add peppermint shortening into melted white chocolate, stir...

Add peppermint shortening into melted white chocolate, stir then and 3/4 of the crushed peppermint pieces.

Spread the white chocolate gently over the dark...

Spread the white chocolate gently over the dark chocolate layer using a spatula and spread to the edge of the pan.

Immediately sprinkle the top with the remaining peppermint...

Immediately sprinkle the top with the remaining peppermint pieces.

Allow peppermint bark to harden completely at room...

Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces. This will take several hours at room temperature.  If you're in a hurry, you can place the pan of bark in the refrigerator for no longer than 20 minutes to harden. Once set, break bark apart into bite size pieces and serve or package into gifts.

Treat yourself with this easy recipe for oreogasm bark from Delish.com.

Oreogasm Bark

c. white chocolate chips, melted

c. crushed Oreos (plus more for sprinkling)

c. semi-sweet chocolate chips, melted

Oreos

I made this and the toffee bark for New Years Eve for two different parties and it was a huge hit! Very easy to make and people are still talking about it. In a few weeks I'm going to be a house guest and will make this again to bring as a hostess gift. I've got a new go-to recipe!

https://streaming.hearstdigitalstudios.com/21b03d3d-a09f-4c22-be6c-2948cb165fac/video_rover_16x9_1080p_hd_1582233774_72150.mp4

Take your love of Oreos to the next level.

This Oreogasm Bark Will Make You Scream!

Here&#039;s my recipe for a great all purpose pork rub. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons rub per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.

Meathead's Memphis Dust Dry Rub Recipe

Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.

Serve. If you have time, sprinkle on 1/2 teaspoon of kosher salt per pound of meat up to 12 hours in advance. For most meats, wet the surface of the meat with water and sprinkle just enough Meathead&#039;s Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs. To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don&#039;t put the hand that is rubbing into the powder or use it to hold the bottle.

If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so use the same recipe for Meathead's Memphis Dust but omit the sugars.

Meathead&#039;s Whole Hog Dust

This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it." Meathead Goldwyn - AmazingRibs.com
Full recipe information - http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Memphis Dust information - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Get Meatheads Book on Amazon - https://amzn.to/2ILykxr

Get Meathead's Book - https://amzn.to/2ILykxr Named Southern Living 100 best cookbooks of all time. NY Times Bestseller. I'd say the best BBQ book that has great in-depth information for everyone to cook better BBQ. https://amzn.to/2ILykxr

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Thanks for watching.

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Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U

This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.

Prep. Mix the ingredients together in a bowl.

If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.

Using the rub. Use this rub on burgers, beef ribs, or on brisket like in this video.

Beef Brisket, the most challenging BBQ meat.  Get the recipe and learn the techniques here https://tinyurl.com/nd3dfo

If you've ever wondered how to smoke a brisket, here is a summary of the techniques and concepts. 

Did you enjoy this video?  Subscribe to our channel. Also, subscribe to our newsletter, Smoke Signals and receive tested recipes, proven techniques, reviews, and so much more. Click here: https://tinyurl.com/y8ctxfzf

Learn everything you need to know about outdoor cooking and up your BBQ IQ at: https://amazingribs.com

Get a free 30 day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster

To Make The Best Smoked Texas Beef Brisket Use This Recipe

Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

Sugar Plum Fairy Bark ~ a pretty white peppermint confection bedazzled with sprinkles, because a little bling is always appropriate during the holidays.

Sugar Plum Fairy Bark

bag Wilton White Candy Melts

candy canes (or about 1/3 cup crushed peppermint)

assorted sparkly sprinkles

Line a baking sheet with parchment paper and set aside.

Put the candy melts in a microwave safe bowl and cook on high for 60 seconds.  Stir, and then heat again in 15 second increments, or until the candy becomes smooth and glossy when stirred.  Don't over microwave or the candy can seize up.  Let the heat of the bowl do the final melting as you stir.

Reserve some of the peppermint to scatter on the top of the bark, and stir the rest into the melted candy.

If you are making classic bark, pour out the candy onto the baking sheet and spread out to an even rectangle, somewhere around 9x12 inches, give or take.  While the candy is still wet sprinkle on the sprinkles.  Let harden at room temperature for a few hours, or put in the fridge to speed things up, then break or cut into pieces.

To make the mediants, I don't add the crushed peppermint to the candy, I melt it by itself, then drop spoonfuls onto the parchment and nudge it into a round shape with my spoon.  Then, while it is still wet, I top it with peppermint and sprinkles.  Let harden.  (Makes about 2 dozen)

With kid-friendly ingredients including mixed berries and crispy oat clusters, this bark is great for afternoon snacking.

Berry granola fro-yo bark

82.50 ml frozen mixed berries, thawed

312.50 ml Greek Style All Natural Yoghurt

50.00 gm crispy oat clusters

x 10 grams packet freeze-dried strawberries

A graham cracker base topped with perfectly cooked toffee, chocolate, peanut butter and finished off with salty pretzels – YUM! It’s indulgent in the best kind of way and the holidays are the perfect excuse to give in.

Chocolate Peanut Butter Toffee Bark

Graham Crackers

unsalted butter

light brown sugar, packed

water

chocolate chips

peanut butter

¾ cup crushed pretzels

Preheat oven to 350°F. Line a sheet tray with foil and spray with nonstick spray. Arrange graham crackers in an even layer in the prepared pan, breaking some if necessary to fully cover the bottom. Set aside.

Melt butter in a medium saucepan over low heat. Add brown sugar and water and gently stir to combine. Place an instant read thermometer (I like the Thermoworks Thermapen) in the saucepan and cook over medium-low heat, not stirring, until the mixture reaches 280-285°F.

Once it reaches 280°F, immediately remove the pan from the heat and stir in the vanilla. Pour over the graham crackers and spread evenly. Transfer to oven and bake for 5 minutes.

Remove sheet tray from the oven and sprinkle evenly with chocolate chips. Return to oven for an additional 2 minutes. Place peanut butter in a microwave safe bowl and heat until it’s pourable, for about 20 seconds.

When the toffee comes out of the oven, spread the chocolate even with a knife or an offset spatula and drizzle the peanut butter over the top while swirling with the knife or the spatula. Top with crushed pretzels. Chill completely until hardened, then break into pieces. Store in an airtight container.

https://www.youtube.com/watch?v=rW4ml9pD9tc

When it comes to gifts for neighbors and friends I always like to make something decadent and delicious. This year I can’t wait to make a big batch of my Chocolate Peanut Butter Toffee Bark. A graham cracker base topped with perfectly cooked toffee, chocolate, peanut butter and finished off with salty pretzels – YUM! It’s indulgent in the best kind of way and the holidays are the perfect excuse to give in. I grew up thinking that I needed a candy thermometer to make candy or caramel at home, but the good news is that you don’t! The Thermapen that I love for making proteins and other things in my kitchen works perfectly for candy and caramel. So I finally tossed out my old candy thermometer that was difficult to use and have started using my #thermapen for all of my candy making at home.

Find the recipe on my blog at: https://kelseynixon.com/chocolate-peanut-butter-toffee-bark/

To purchase your own ThermoWorks products, visit their website below: 
Thermapen: https://www.thermoworks.com/Thermapen-Mk4?tw=kelseynixon
ChefAlarm: https://www.thermoworks.com/ChefAlarm?tw=kelseynixon

Huge thanks to ThermoWorks for partnering with me on this project! 
Video by: http://lumineuxfilms.com/

Chocolate Peanut Butter Toffee Bark | Kelsey Nixon

This sea salt S’mores bark is an elegant, Instagram-worthy new take on the classic flavor combo your family loves. Featuring crispy HONEY MAID Graham Crackers coated in chocolate, then sprinkled JET-PUFFED Mini Marshmallows, bite-sized bits of HERSHEY’S Milk Chocolate Bars and a pinch of sea salt flakes, this bark is as pretty as it is tasty. Get some friends together for a S’mores night — no campfire required.

Sea Salt S'mores Bark | Recipes

HERSHEY'S Milk Chocolate Bars (1.55 oz. each), broken into small pieces

HONEY MAID Honey Grahams, divided

JET-PUFFED Miniature Marshmallows

tsp sea salt flakes

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/795-sea-salt-smores-bark-primary-recipe-image.png

sea salt smores bark on serving plate

Step 1

Reserve 1/4 cup chocolate for later use. Microwave remaining chocolate in medium microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted.

Step 2

Spread 1/3 cup of the melted chocolate into 12x9-inch rectangle on parchment-covered baking sheet. Reserve 2 grahams. Place remaining grahams, with sides touching, in single layer over chocolate on baking sheet.

Step 3

Pour remaining melted chocolate over grahams; spread to completely cover tops of grahams.

Step 4

Chop reserved grahams; sprinkle over chocolate-covered grahams. Top with marshmallows and reserved chocolate; sprinkle with salt.

Step 5

Refrigerate 1 hr. or until chocolate is firm. Break bark into 10 pieces to serve.

Salted Dark Chocolate Pretzel Bark

(12-ounce) packages candy melts (I used Wilton brand)

coarse kosher sea salt

Use a large piece of wax paper and a 9x13-inch pan to trace the outline of the pan onto the wax paper, then flip the wax paper over so that the side with the writing is on the bottom. (We&#039;re just using this as a guide for how large to spread the chocolate - we&#039;re not actually using the pan.)

Melt the chocolate according to the package directions being cautious not to scorch it. Pour it onto the middle of the outline on the wax paper and use a spatula (I prefer an offset spatula) to spread it to roughly the size on the paper that you traced. It should end up being about a 1/4" thick - but don't stress too much over that.

Work briskly as some of this chocolate sets very quickly - especially on granite counter tops - and sprinkle the broken pretzels, salt, and toffee bits evenly on top and press very gently to get them to stick into the chocolate. Allow the chocolate to set completely and then cut into pieces. Store in an airtight container.

This seed brittle recipe uses a combination of pumpkin, chia and sesame seeds, however, if you wanted to use sunflower or hemp seeds they would work just as well, just be sure to use the same total volume of seeds.

Super Seed Brittle

chia seeds

sesame seeds

raisins

coconut

sea salt

coconut oil, melted

honey

Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, add all of the dry ingredients; chia seeds, pumpkin seeds, sesame seeds, raisins, shredded coconut, cinnamon, and sea salt. Stir well to combine.

In a separate small bowl, combine all of the wet ingredients; coconut oil, honey and vanilla extract.

Slowly drizzle wet ingredients into the dry ingredients, stirring to ensure everything is evenly coated and the seed mixture is sticky and begins to form into a bit of a ball.

Transfer the seed mixture to the baking sheet. Using your hands, evenly spread out seed mixture on the baking sheet until it is about 1/4&#8243; thick. It should be sticky enough but you may need to use your hands to encourage it to stick together a little.

Transfer to the oven and bake for 20-25 minutes until golden, keeping a close eye to ensure it does not burn.

Remove from the oven and allow to cool completely before breaking it apart, it will still be soft when it comes out of the oven. Once cooled, crack or cut into pieces using a large knife. You can store the seed brittle in an air-tight container for 2-3 day, or I personally like to keep mine in the freezer to keep it extra crispy and crunchy.

Made these with a mix of maple syrup and honey and also used dates instead of raisins as that’s what I had on hand. Such a good quick snack, with so much flavour and were so easy to make.  Will definitely make these again.

The hardest part about this recipe is melting the chocolates. Easy right?! Feel free to melt using your preferred method, whether in a bowl over a small pot of boiling water or by the microwave. Here&#39;s a link showing both methods. Either way make sure not to overheat the chocolate or it will seize up. Also make sure there isn&#39;t any water in your bowl that the chocolates are melted in, or else the chocolate may seize up. Stir well while melting or in between microwave sessions. Take your time and and don&#39;t rush the heating to melt the chocolate and it will come out amazing!Makes about 1.5 lbs of bark

Chocolate Peppermint Bark

chocolate chips ((2 cups) or chopped chocolate chunks)

chocolate chocolate

peppermint extract (, divided)

vegetable oil

peppermint candy

Crush candies

If needed, crush the peppermint candies or candy canes. To crush, place the unwrapped candies in a zip-lock or similar plastic bag (preferably the thicker freezer bags), and crush with a rolling pin, big spoon, or meat mallet.

Melt Chocolate

Stir together the chocolate chips, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vegetable oil in a large microwave safe bowl. Microwave the chocolate chips on High in increments of about 20 seconds, stirring well in between microwave sessions. Keep melting and stirring (make sure to stir well in-between microwave sessions) until all the chocolate chips are melted and smooth. Don’t overheat the chocolate.

Line Pan

Line a baking sheet with parchment paper or wax paper. Tip: to keep the paper from moving on the baking sheet, dot a bit of the melted chocolate in each corner of the baking sheet to secure the paper. 

Spread Chocolate

Pour and then spread the melted chocolate evenly over the parchment paper (it should make a 9x12 inch rectangle-depending on how thick you prefer the chocolate layer to be). Chill the chocolate layer in the fridge for about 10 minutes, or until the chocolate is almost set. Don&#39;t let it set completely or else the next layer will likely separate.

Melt White Chocolate

Stir together the white chocolate, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vegetable oil in a large microwave safe bowl. Repeat the same melting procedure as above for the white chocolate (Microwave the white chocolate chips on High in increments of about 20 seconds, stirring well in between microwave sessions. Keep stirring until melted and smooth. Don’t overheat. - white chocolate will usually be thicker than the regular chocolate, so make sure you stir well to smooth and melt the white chocolate vs trying to just microwave it to melt it).

Spread white chocolate and sprinkle crushed candy canes

When white chocolate is melted, pour and gently spread it over the chocolate mixture (work fairly quickly - especially if the room is cool - as the white chocolate will usually set quicker than regular chocolate - if it sets before you have spread it all the way, you can use a hair dryer to gently warm the top to help soften the white chocolate (try not to heat the regular chocolate or else they will smear together as you spread) and then finish spreading the white chocolate). Immediately sprinkle the crushed candy canes on top. Gently press the peppermint candy into the white chocolate.

Chill

Return the pan to the fridge and chill for about 1 hour, or until the bark is completely solid.

Break

Gently loosen the peppermint bark from the parchment and allow the bark to soften to room temperature for at least 30 minutes (especially if the bark has been in the fridge for more than a few hours). Break or cut the bark into large pieces. Allowing the bark to come to room temperature before breaking ensures that the layers to bond together better so that when you break the bark, the two layers don’t separate.enjoy!

https://www.youtube.com/watch?v=En0p7w60XBU

Full Recipe Here ? https://bestrecipebox.com/chocolate-peppermint-bark/ INGREDIENTS 2 cups (12 ounces or 340g) chocolate chips or chopped chunks 2 cups (12 ounces or 340g) white chocolate chips or chopped chunks 1/2 cup (120ml) crushed peppermint candy or candy canes (about 4 candy canes worth) 1 teaspoon (5ml) peppermint extract (optional) ? Print Full Recipe Here ? https://bestrecipebox.com/chocolate-peppermint-bark/ ? ?— OUR ULTIMATE FAVORITE KITCHEN STUFF — ?? ?The Best Oil Sprayer We’ve Found: https://amzn.to/34c40pg ?Super Favorite Kitchen Scale: https://amzn.to/2KmsVPR ?Pre-cut Parchment Sheets for Baking Sheet Pans: https://amzn.to/2WgFoXK ?Two of our Favorite Air Fryers: https://amzn.to/33y8DJU & https://amzn.to/36pwVHT ?Perforated Parchment Sheets for Air Frying: https://amzn.to/3fPE8E9 ?Air Fryer Accessory Kits (choose right size for your air fryer): https://amzn.to/3qdCXmE or https://amzn.to/33uRHDY ?Reusable Silicone Baking Cups: https://amzn.to/39KFjDD ?Silicone Spatula Set: https://amzn.to/380P4v2 ?Slotted Frying Tongs - Where have you been all our lives?!: https://amzn.to/39sgyvQ ?Digital Meat Thermometer: https://amzn.to/39uDpa4 ?Magnet 2-Sided Measuring Spoons: https://amzn.to/3nmQ8zK SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/c/BestRecipeBox1?sub_confirmation=1 Instagram: https://www.instagram.com/bestrecipebox/ Facebook Group for Help & Tips: https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/BestRecipeBox Twitter: https://twitter.com/BestRecipeBox Pinterest: https://www.pinterest.com/bestrecipebox/

Holiday Peppermint Bark - For the Nice or Naughty!

Chocolate Holiday Peppermint Bark makes for a great presentation, and it's easy to do! Add it to your list of Holiday Gift Ideas for the chocolate lovers in your life.

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