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Marbled Cashew Bark Recipe

by on September 5, 2013 · 6 comments

It might seem a little early to think about teacher gifts, but that’s exactly what came to mind when I saw this recipe on the HEB website. It’s simple but classy and perfect for wrapping in cute packaging for the holidays.

Marbled Cashew Bark

Speaking of which, now’s a good time to put in orders for holiday treat bags and boxes. I’ve noticed local craft stores are selling more reasonably priced food grade packaging items, but it seems like the best deals are still on wholesale sites that sell to the general public. My favorites are Plastic Container City, Paper Mart and a few people I know like Kitchen Krafts. You can shop around and compare prices, but if you order now you’ll have plenty of packaging for the holidays.

As for the bark, it tasted great and was very pretty. Obviously, it will only be as good as the chocolate you choose, so splurge and buy your true favorite!

Marbled Cashew Bark Recipe
 
Prep time
Cook time
Total time
 
Marbled Cashew Bark
Author:
Serves: 12
Ingredients
  • 6 oz good quality dark or semisweet chocolate, chopped
  • 6 oz of good quality white chocolate, chopped
  • 1 cup cashew pieces, I used lightly salted but unsalted is okay too
Instructions
  1. Line a large baking sheet with parchment paper.
  2. Put the dark chocolate in a large bowl and microwave at 50% power for 30 seconds. Stir well, even if the chocolate doesn't appear to have melted. Repeat, microwaving for another 30 seconds at 50% power and stirring well after 30 seconds. Continue until all the chocolate is fully melted. Repeat with the white chocolate.
  3. Stir 1/2 cup of the cashews into each bowl.
  4. Spoon both melted chocolates onto the parchment paper to make a marbled pattern.
  5. Chill until set, then break into pieces. If your kitchen is cool, you can try to let it set at room temperature, but this will take much longer.

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Published on September 5, 2013

{ 6 comments… read them below or add one }

alex clarkson September 5, 2013 at 12:09 pm

this is simply delicious, will try it soon. Thanks for the recipe!!

Adam September 5, 2013 at 1:52 pm

I can’t imagine why I have yet to make any type of ‘bark’, it’s so ridiculously easy. Now that I think about it, that might be why…. it’s so simple that I feel like it’s cheating by doing it, that’s pretty dumb… I need to get on this :).

Martha in KS September 5, 2013 at 6:27 pm

This recipe is going on my Xmas baking list. World Market has cute polka dot chinese takeout containers on sale.

Anna September 6, 2013 at 7:58 am

Martha, have you ever tried chocolate covered fortune cookies? I never gave them a second thought until I tried a brand called Emily’s. Now I want to try making my own.

Kristen September 6, 2013 at 9:20 am

Anna, do you use the white chocolate that is produced from cocoa butter but no solids, or the white chips commonly sold in grocery stores, which seem to contain no cocoa butter, usually.

Anna September 6, 2013 at 1:09 pm

Hi Kristen,
I used Lindt white chocolate for this batch, but HEB uses Baker’s white baking bars. Both of those brands melt nicely. Ghirardelli’s white chocolate is good, too. As for chips, I usually melt them when I’m using the white chocolate as more of a garnish or if I’m melting it in a freezer bag and squeezing it out the corner. I used melted chips for the chocolate covered peanut butter pretzel recipe which I am about to post.

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