white chocolate bark or nougat bars

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White Chocolate Bark

White chocolate bark is incredibly easy to make, and you can customize it with your favorite toppings. It’s creamy, crunchy, and perfect for gifting or snacking.

Ingredients:

• 12 oz (about 2 cups) high-quality white chocolate (chopped or in chips)

• 1/2 cup crushed nuts (like almonds, pistachios, or macadamia nuts)

• 1/4 cup dried fruit (cranberries, cherries, or apricots work well)

• 1/4 cup crushed cookies or graham crackers (optional, for a crunch)

• 1 tablespoon sea salt (optional, for a sweet-salty touch)

• 1/2 teaspoon vanilla extract (optional, for added flavor)

Instructions:

1. Melt the chocolate: In a microwave-safe bowl, heat the white chocolate in 20-30 second intervals, stirring in between, until completely melted. Alternatively, you can melt it using a double boiler on the stovetop, stirring until smooth.

2. Prepare the toppings: While the chocolate is melting, prepare your toppings. Crush the nuts and dried fruit into bite-sized pieces. If you’re using cookies or graham crackers, break them into small bits.

3. Mix in vanilla (optional): Once the chocolate is melted, stir in the vanilla extract if you’re using it.

4. Spread the chocolate: Line a baking sheet with parchment paper or a silicone mat. Pour the melted white chocolate onto the sheet and spread it out evenly with a spatula into a thin layer (about 1/4-inch thick).

5. Add toppings: Sprinkle the nuts, dried fruit, crushed cookies, and any other toppings evenly over the melted chocolate. Gently press them into the chocolate with the back of a spoon to ensure they stick.

6. Cool and set: Let the bark cool at room temperature for about 30 minutes, or place it in the refrigerator for about 15-20 minutes to speed up the process.

7. Break into pieces: Once the chocolate is set, break it into pieces using your hands or a knife. Store the bark in an airtight container in the fridge for up to two weeks.

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White Chocolate Nougat Bars

These nougat bars are soft, chewy, and loaded with flavor from the white chocolate and various nuts and fruits. They’re a bit more involved than the bark but equally satisfying!

Ingredients:

• 12 oz white chocolate, chopped

• 1/2 cup marshmallow fluff or marshmallow crème

• 1/4 cup sweetened condensed milk

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1/2 cup chopped nuts (such as almonds, hazelnuts, or cashews)

• 1/4 cup dried fruit (raisins, cranberries, or apricots)

• 1/2 cup mini marshmallows (optional, for extra fluff)

• 1/2 cup crispy rice cereal or cornflakes (optional, for crunch)

Instructions:

1. Prepare a pan: Line a 9×9-inch square baking pan with parchment paper, leaving some overhang so you can lift the bars out later.

2. Melt the white chocolate: In a heatproof bowl, melt the white chocolate using the same method as the bark – either microwave in short bursts (20-30 seconds) or using a double boiler until smooth.

3. Cook the nougat base: In a medium saucepan over medium heat, melt the butter and sweetened condensed milk together, stirring occasionally. Once melted, remove from heat and stir in the marshmallow fluff until smooth. Then, add the melted white chocolate and vanilla extract, stirring to combine.

4. Add the mix-ins: Stir in the chopped nuts, dried fruit, mini marshmallows, and crispy rice cereal (if using). Make sure everything is evenly coated with the nougat mixture.

5. Spread into the pan: Pour the nougat mixture into the prepared pan and press it into an even layer with a spatula or the back of a spoon.

6. Chill the bars: Let the nougat set in the refrigerator for at least 2 hours, or until firm.

7. Cut into bars: Once set, lift the nougat out of the pan using the parchment paper and transfer it to a cutting board. Cut it into bars or squares.

8. Store: Store the nougat bars in an airtight container at room temperature for up to a week.

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Both these treats are customizable to suit your taste—whether you prefer a nutty bark or a chewy nougat bar with lots of textures. Enjoy experimenting with different toppings and mix-ins!

Let me know if you want more ideas or variations for either!