Make-it-Yours Sweet and Salty Bark

Make-it-Yours Sweet and Salty Bark

"This easy creamy bark can be customized with your favorite sweet and salty snacks."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Line a large baking sheet with heavy foil; set aside. Place Ghirardelli(R) Dark Melting Wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn. Spread melted wafers on prepared baking sheet in a 10x8-inch rectangle, about 1/4-inch thick.
  2. Immediately sprinkle with desired sweet and salty toppings; press toppings lightly into bark. Chill for 30 minutes or until firm. Carefully break candy into pieces.

Footnotes

  • * Other sweet toppings are crystallized ginger, toasted coconut, almond toffee bits, diced candied orange peel, chopped dried fruit (cherries, raisins, cranberries, blueberries, or apricots), and/or crushed peppermint candies.
  • ** To toast nuts or seeds, preheat oven to 350 degrees F. Spread nuts or seeds in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice.
  • *** Other salty topping are cashews, peanuts, macadamia nuts, crushed pretzels, toasted* pumpkin seeds (pepitas), and/or crumbled crisp-cooked bacon.
  • White Chips Variation: Prepare as directed, except substitute Ghirardelli(R) White Melting Wafers for the Dark Melting Wafers.
  • To store, layer candy between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Reviews

Read all reviews 0