holiday treat

This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.

Easy Chocolate Bark

chocolate chocolate

raw nuts

cranberries

flaky sea salt, optional

If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. 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&#8217;t overdo it. The chocolate is done when it&#8217;s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)

Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet—aim for about 1/4&#8243; thickness (it won&#8217;t reach the edges).

Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you&#8217;re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.

If you&#8217;re in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you&#8217;re not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.

Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.

Stooooop, I'm supposed to be working!!  When your tempting emails come through, I just have to click through to check out your new recipes.  Good thing I work for myself so the only person judging me is me!

This is such a fun and easy treat! Perfect for Christmas!

So Easy and So Good! Kate, your site has changed my life since my son's diet changed. The recipes are always delicious, healthy and easy--even for me, a mom who is actually beginning to enjoy spending time in the kitchen! Thank You and the Happiest of Holidays to you and Cookie....

Simple, delicious, and FULL of protein thanks to the different nuts, YUM!

This recipe did not work. The chocolate did not remain set.

I was baking cookies for a potluck yesterday and ran into a major issue and had to toss them along with my baking trays :/ my BF picked up some pure baking chocolate on his way home and I was able to quickly make this instead. Everyone loved it and I didn’t get to take any home!

Fantastic recipe.  Simple, delicious and perfect for a holiday treat.

Well at first I put it in a cookie sheet and put in the freezer, then try to spatula it out and my nuts and stuff didn’t stick , so I put the whole think in the oven to melt a bit ,then when melted mixed  it together, put back in the freezer , cut it / broke it apart from the 8x9 pan and it great !  Thank u

Hi Kate, I was introduced to your blog by a friend and I have been making the healthy banana bread and zucchini brownies since a few months now, it's amazingly simple to make and sooooo healthy...also it's mostly a hit with friends and family..i recently subscribed to your site..... I am Planning to make these barks for toddlers, can I blend the roasted nuts into a paste and add them to chocolate, skip the dried fruits... So that it's mostly chocolate visible to kids but had the goodness of Dryfruits as well.. Also will only salt do instead of sea salt

I made it. ...soo easy. ..so wick. .so good...I used semi sweet chips...topped with walnuts. .dried cranberries..almonds. .and pumpkin seeds

So we took all the remnants of pretzels, nuts, granola, dried berries and decided to try this.  Awesome and easy and sooo delicious.  My teens are loving it.

I had a little trouble with the chocolate setting up. I let it cool on the counter 10 minutes and then put it in the fridge for an hour. It firmed up somewhat but as soon as you touched it to break it up it was melting all over our fingers. Has anyone else had this problem? And what did you do to fix it, please. Thank you

I used choc chip semi sweet it didn’t get hard feels sticky on fingers love taste cranberries pistachio raisins sunflower seeds few pecans was wondering if it all can be incorporated into the melted chocolate then lay it flat

Reading this receipe over gave me a great idea. I melted my bag og Geradeli white chocolate chips and spread out evenly. Next I sprinkled dried cranberries over the top. I used a fine grater on several naval oranges and sprinkled over the top. I then added roasted pistachios. Not only did it taste delicious it was beautiful and festive. Thank you.

if there are more starsfor rating i would put them all , so easy to make.
I am a food lover and by searching on something speacial your blog came out , and i was so lucky to click on it haha &lt;3 

Thanks for the recipe that i would try it definitely !!

Wish u all the luck of the world

Salted Caramel Cracker Bites 

oyster crackers

butter (2 sticks)

brown sugar

vanilla extract

cinnamon

salt

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

Pour crackers onto parchment paper and spread into an even layer.

In a medium saucepan, melt butter over medium heat and then stir in the brown sugar, vanilla, and cinnamon until dissolved.

Bring the mixture to a boil while continuously stirring. Continue cooking the bubbling mixture for 2-3 minutes until it thickens and lightens in color.

Remove from heat and immediately pour over crackers. Fold the caramel into the crackers until evenly coated. Top with salt.

Bake for 7-9 minutes, watching that the caramel doesn’t burn.

Allow crackers to cool then break them into small clusters. Store in an airtight container.

Peanut Butter Cracker Candy 

saltine crackers

peanut butter chocolate chips

unsalted peanuts, chopped

chocolate chips

Preheat oven to 325 degrees F and line a baking sheet with foil. Arrange saltines in an even layer, covering the whole sheet.

In a small saucepan, melt the butter and then add the brown sugar. Cook over medium heat until sugar is fully dissolved and the mixture starts to bubble.

Once bubbling, cook for an additional 30 seconds then immediately pour the sauce over the crackers. Use a spatula to evenly distribute the sauce if needed.

Working quickly, sprinkle the peanut butter chips over the sauce and place the baking sheet in the preheated oven.

Bake for 5-8 minutes or until the chips are starting to melt. Remove from oven and use a spatula to spread the chips into an even layer.

While still hot, sprinkle chopped peanuts and chocolate chips on top.

Let candy cool and then transfer to the fridge for a minimum of 30 minutes.

Break into cracker-sized pieces and enjoy!

Bavarian Mint Fudge

Tbsp Prairie Farms Unsalted Butter, divided

Cups semisweet chocolate chips

Cups Milk Chocolate chips

oz Prairie Farms Chocolate Milk

tsp Peppermint extract

tsp vanilla extract

Line an 11x7-in. pan with foil and grease foil with 1 1/2 teaspoons butter; set aside. In a bowl, melt chocolate chips and remaining butter in the microwave; stir until smooth. Stir in Chocolate Milk and extracts until well blended. Spread into foiled pan. Refrigerate until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in refrigerator.

Crispity crunchety peanut butter flakes of Butterfinger mixed into my homemade puppy chow will have you begging for more.

Butterfinger Puppy Chow

rice Chex cereal

milk chocolate, chopped

unsalted butter

peanut butter

Butterfingers, crushed

sugar

Setup a double boiler and add milk chocolate, butter and peanut butter to the mixture. Use a spatula to mix until it's smooth.

In a large mixing bowl, add Chex cereal and broken Butterfingers.

Pour the chocolate peanut butter mixture in chex bowl and gently combine with a wooden spoon.

Add powdered sugar to the Chex and gently toss again until all Chex are coated in sugar.

Seal in an air-tight container or store in a Ziploc bag and enjoy!

Flaky crescent rolls filled with a gooey pecan pie filling—an easy, festive dessert perfect for holidays or any sweet craving.

Pecan Pie Crescents Recipe

(8 oz) refrigerated crescent roll dough

pecans

brown sugar (light

corn syrup (light

butter

cinnamon (optional)

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, mix pecans, brown sugar, corn syrup, butter, vanilla, cinnamon, and salt.

Unroll crescent dough and separate into 8 triangles.

Spoon 1 tbsp of filling onto the wide end of each triangle and roll tightly.

Place crescents on the sheet and bake 10–12 minutes until golden.

Cool for a few minutes before serving. Optional: drizzle glaze over top.

Top 6 holiday treat recipes from across the web

The most viewed holiday treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Chocolate Bark

Salted Caramel Cracker Bites

Peanut Butter Cracker Candy

Bavarian Mint Fudge

Butterfinger Puppy Chow

Pecan Pie Crescents Recipe

Top 6 holiday treat recipes from across the web

The most viewed holiday treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chocolate Bark

Salted Caramel Cracker Bites

Peanut Butter Cracker Candy

Bavarian Mint Fudge

Butterfinger Puppy Chow

Pecan Pie Crescents Recipe

The most viewed holiday treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine