Holiday Chocolate Bark Madness!

Okay so I may have gotten a little carried away with the Chocolate Bark this year… and by “a little” I mean a lot. It started off with just one batch of delicious bark, and then I just couldn’t stop thinking of all the different flavour combinations and all the different possibilities of deliciousness. Before I knew it, my kitchen counters were literally covered in different flavours of chocolate bark; each amazingly delicious in their own unique ways.

So I thought it might be fun to share three of my favourite flavours with you here in one post, (including this double chocolate peanut butter crisp pretzel bark) in the hopes that it might inspire you to bake a batch and share with your loved ones this holiday season! I hope you enjoy the recipes as much as we did!

Keeping this one short & sweet today friends but but because this will be my last post before Christmas – I just want to wish you all Happy Holidays and a very Merry Christmas.

KP xoxo

Biscoff Cookie & Whiskey Toffee Crunch Chocolate Bark

Things you need…

1 pckg Biscoff Cookies
1 cup unsalted butter
1 cup brown sugar
1/2 tsp vanilla
1/4 tsp salt
1 tbsp whiskey
2 1/2 dark chocolate bars, finely chopped (100g bars)
1/2 cup chopped honey roasted peanuts

How to make…

Line a baking sheet with parchment paper.

Arrange biscoff cookie biscuits over the bottom of the pan to make a rectangle.

In a saucepan over medium heat, stir together the butter, and brown sugar until smooth. Allow mixture to simmer on medium heat, whisking constantly until it turns a deep golden brown colour and caramelized -about 10-15 minutes. Remove toffee from heat and stir in whiskey, vanilla and salt. Stir the mixture for another minute until thickened slightly and then pour over top of the biscuits. Use an offset spatula to spread across the biscoff cookies. Set aside to cool to room temp for about 30 minutes.

For the final layer; melt the dark chocolate in your microwave in 30 second increments until melted and smooth. Pour the dark chocolate out onto the peanut butter layer and use an offset spatula to smooth out to about 1/4 inch thickness evenly across. Sprinkle honey roasted peanuts over top of the chocolate to cover the top. Set in the refrigerator to cool completely for about an hour. Once set, break into pieces & enjoy!

Pecan Caramel Biscuit Milk Chocolate Bark

Things you need…

Bark
1 pckg Vanilla biscuits
2 1/2 milk chocolate bars, melted (100g bars)
1/2 cup toasted pecans, chopped

Praline Layer
1 cup granulated sugar
1 cup brown sugar
3/4 tsp baking soda
3 tbsp butter
1 tbsp bourbon
1/2 tsp vanilla
3/4 cup half and half cream
1/2 tsp cinnamon

How to make…

Line a baking sheet with parchment paper. Arrange vanilla biscuits over the bottom of the pan to make a rectangle.

In a saucepan over medium heat, stir together the butter, sugars, baking soda, and cream until smooth. Allow mixture to simmer on medium heat, stirring occasionally until a deep golden brown colour and caramelized -about 10-15 minutes. Remove praline from heat and stir in bourbon, vanilla and cinnamon. Stir the mixture for another minute until thickened slightly and then pour over top of the biscuits. Use an offset spatula to spread across the biscuits, working quickly as the praline will set up fast. Set aside to cool to room temp for about 30 minutes.

For the final layer; melt the milk chocolate in your microwave in 30 second increments until melted and smooth. Pour the milk chocolate out onto the peanut butter layer and use an offset spatula to smooth out to about 1/4 inch thickness evenly across. Sprinkle toasted pecans over top of the chocolate to cover the top. Set in the refrigerator to cool completely for about an hour. Once set, break into pieces & enjoy!

Peanut Butter Crisp Double Chocolate Pretzel Bark

Things you need…

Bark
3 bars milk chocolate, chopped (100g bars)
3 bars dark chocolate, chopped (100g bars)
pretzels, enough to cover the top of the bark

Peanut Butter Crisp Layer
1 cup peanut butter
1/2 cup icing sugar
1 tbsp molasses
1/2 tsp vanilla
1/4 tsp cinnamon
1 cup crisp rice cereal

How to make…

Line a baking sheet with parchment paper.

In a heatproof bowl, melt the milk chocolate in your microwave in 30 second increments until melted and smooth. Pour the milk chocolate out onto the parchment lined baking sheet and use an offset spatula to smooth out to about 1/4 inch thickness. Allow to sit at room temperature until set – about an hour. You could set it in the fridge to cool faster if need be.

For the peanut butter layer; Put the peanut butter, molasses, icing sugar, vanilla and cinnamon into a small saucepan over medium heat. Stir with a wooden spoon until smooth and heated through. It should be fluid enough for you to pour. Remove from heat and stir in rice crisp cereal. Pour mixture over cooled milk chocolate and use an offset spatula to spread evenly over top of the chocolate. Allow to cool to room temp – about 30 minutes.

For the final layer; melt the dark chocolate in your microwave in 30 second increments until melted and smooth. Pour the dark chocolate out onto the peanut butter layer and use an offset spatula to smooth out to about 1/4 inch thickness evenly across. Place pretzels out over top of the chocolate to cover the top. Set in the refrigerator to cool completely for about an hour. Once set, break into pieces & enjoy!