It might seem a little early to think about teacher gifts, but that’s exactly what came to mind when I saw this recipe for Marbled Cashew Bark on the HEB website. It’s simple but classy and perfect for wrapping in cute packaging for the holidays.
Treat Bags for 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 Marbled Cashew 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!
More Bark Recipes
Marbled Cashew Bark Recipe
- 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
- Line a large baking sheet with parchment paper.
- 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.
- Stir 1/2 cup of the cashews into each bowl.
- Spoon both melted chocolates onto the parchment paper to make a marbled pattern.
- 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.
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.
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.
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.
Martha in KS
This recipe is going on my Xmas baking list. World Market has cute polka dot chinese takeout containers on sale.
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 :).
this is simply delicious, will try it soon. Thanks for the recipe!!