Chocolate Caramel Matzo Bark with Strawberries and Coconut
Chocolate Caramel Matzo Bark with Strawberries and Coconut could be just the gluten free recipe you've been looking for. This main course has 3752 calories, 36g of protein, and 148g of fat per serving. For $42.93 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have caramel, coconut, dark chocolate, and a few other ingredients on hand, you can make it. This recipe is liked by 20 foodies and cooks. It is brought to you by Bakers Royale. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 72%. If you like this recipe, you might also like recipes such as Salted Caramel Chocolate Coconut Bark, chocolate matzo bark with pretzels and wowbutter, and Dark Chocolate and Pistachio Matzo Bark.
Servings: 1
Ingredients:
1 11oz. Kraft caramel
3 tablespoon shredded coconut
12 oz. dark chocolate (about 1 1/2 cups)
1-2 drops pink food coloring
1/2 oz. freeze-dried strawberries (about 3/4 cup)
1 tablespoon heavy cream
1/2 cup marshmallow fluff
Equipment:
baking sheet
microwave
bowl
frying pan
pastry bag
spatula
knife
Cooking instruction summary:
Preparation: Line a -size baking sheet (13x9in.) with parchment paper. Place the matzo in one layer on the baking sheet, breaking where necessary to fill the pan completely; set aside.In a large microwave safe bowl, melt chocolate in 30 seconds bursts, stirring in between; set aside. In a second microwave safe bowl, add caramels and heavy cream and melt in 30 seconds bursts, stirring in between.Pour and spread cup of chocolate over the matzo in an even layer. Transfer to freezer and chill for 5 minutes. Remove from freezer, pour and spread caramel on top. Pour and spread remaining chocolate on top of caramel.In a small bowl stir pink food coloring into marshmallow fluff. Transfer marshmallow fluff to a pastry bag. Randomly pipe it over the top of chocolate layer. With a spatula or knife, swirl the marshmallow fluff into the chocolate to create a marbled pattern (don't over mix as you will loose the marble effect) Sprinkle freeze-dried strawberries and coconut on top. Refrigerate until set, about 10 minutes. Cut bark into pieces. Keep refrigerated until ready to serve.
Step by step:
1. Place the matzo in one layer on the baking sheet, breaking where necessary to fill the pan completely; set aside.In a large microwave safe bowl, melt chocolate in 30 seconds bursts, stirring in between; set aside. In a second microwave safe bowl, add caramels and heavy cream and melt in 30 seconds bursts, stirring in between.
2. Pour and spread cup of chocolate over the matzo in an even layer.
3. Transfer to freezer and chill for 5 minutes.
4. Remove from freezer, pour and spread caramel on top.
5. Pour and spread remaining chocolate on top of caramel.In a small bowl stir pink food coloring into marshmallow fluff.
6. Transfer marshmallow fluff to a pastry bag. Randomly pipe it over the top of chocolate layer. With a spatula or knife, swirl the marshmallow fluff into the chocolate to create a marbled pattern (don't over mix as you will loose the marble effect) Sprinkle freeze-dried strawberries and coconut on top. Refrigerate until set, about 10 minutes.
7. Cut bark into pieces. Keep refrigerated until ready to serve.
Nutrition Information:
covered percent of daily need
