Try this Festive Winter Crunch Bark recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees. Line pan with a 16 inch piece of parchment paper, allowing about 6 inches to extend over long sides of pan. In a 2 qt saucepan, bring 1 inch of water to a simmer over medium-low heat. Coarsely chop almond bark; place in double boiler. Set double boiler over simmering water in saucepan. Melt bark 12-15 minutes or just until melted, stirring occasionally.
2. Meanwhile, coarsely chop nuts. Combine nuts and coconut. Bake 10-12 minutes or until golden brown, stirring occasionally.
3. Stir half of the nut mixture and all of the cereal into melted bark. Remove double boiler from saucepan and wipe bottom dry. Pour bark mixture into pan, spreading evenly. Immediately sprinkle with remaining nut mixture; press into bark mixture.
4. Refrigerate 30-40 minutes or until set. Bring edges of parchment paper up over bark and break into 2 inch pieces.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 35 | ||
Calories from Fat: 25 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.8mg | 1 % | |
Potassium 18mg | 0 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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