Bark Recipes – 77th Annual Production Conference

Sweet & Salty Bark

1. In a large bowl, blend pretzels with tempered milk chocolate.
2. Spread the mixture onto a parchment-lined 18×26 sheet pan approximately 3/8 – 1/2 inch thick. Immediately sprinkle the sea salt on top while the mixture is wet. Drizzle the melted caramel, milk coating and dark coating over the top. Place in cooling tunnel or fan cool in 65-68⁰F room.
3. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.

Oh My Goodness Bark

1. In a large bowl, fully melt peanut coating to approximately 100⁰F and blend in pretzels and cereal; set aside and keep melted around 90-92⁰F.
2. Spread the mixture onto a parchment-lined 18×26 sheet pan approximately 3/8 – 1/2 inch thick. Immediately sprinkle the sea salt on top while the mixture is wet, and immediately drizzle the milk and dark chocolates on top. Place in cooling tunnel or fan cool in 65-68⁰F room.
3. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.

Cookies and Cream Bark

1. In a large bowl, blend melted white wafers with cookie pieces.
2. Spread the mixture onto a parchment-lined 18×26 sheet pan approximately 3/8 thick. Immediately drizzle the black dark coating on top. Place in cooling tunnel or fan cool in 65-68⁰F room.
3. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.

Pumpkin Pie Bark

1. Toss cereal together with pumpkin pie spice to coat the pieces.
2. Melt caramel chips to 115-120⁰F; if too thick add ¼ to ½ ounce paramount crystals to thin as needed. Blend in cereal and all remaining spice; mix until cereals are coated evenly.
3. Spread the mixture onto a parchment-lined 18×26 sheet pan approximately 3/8 – 1/2 inch thick. Sprinkle with pumpkin pie sugar before the coating solidifies. Place in cooling tunnel or fan cool in 65-68⁰F room.
4. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.

Cranberry Nut Bark

1. In a large bowl, blend cranberries and nuts with tempered dark chocolate.
2. Spread the mixture onto a parchment-lined 18×26 sheet pan approximately 3/8 – 1/2 inch thick. Immediately sprinkle the sea salt on top while the mixture is wet. Place in cooling tunnel or fan cool in 65-68⁰F room.
3. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.

Potato Chip Bark

1. In a large bowl, blend potato chip pieces and with tempered chocolate to fully cover pieces.
2. Spread the mixture onto a parchment-lined 18×26 sheet pan approximately ¼ to 3/8 inch thick. Place in cooling tunnel or fan cool in 65-68⁰F room.
3. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.

Fruity Sour Puss Bark

1. In a large bowl, blend chopped candies and cereal with melted white coating to fully cover pieces.
2. Immediately spread the mixture onto a parchment-lined 18×26 sheet pan approximately 3/8 to ½  inch thick. Sprinkle the citric acid crystals on top while the mixture is wet. Place in cooling tunnel or fan cool in 65-68⁰F room.
3. If you prefer to cut into square pieces, allow to set just until firm and score and cut with a knife or roller cutter. Otherwise, allow to cool fully and break into random pieces.