Chocolate Cranberry Almond Bark Recipes

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.

CRANBERRY-ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with a sheet of waxed paper.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
• Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

CRANBERRY NUT BARK

Steps:

• In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.

CHOCOLATE ALMOND BARK

Steps:

• Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
• In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

BAKER'S ONE BOWL CRANBERRY BARK

Steps:

• Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
• Refrigerate 1 hour or until firm. Break into pieces.

DARK CHOCOLATE ALMOND AND CRANBERRY BARK

Steps:

• LIne 8x8 WS baking pan (or 11 x 17 baking sheet if doing 2 bags of choc) with parchment paper, leaving overhangs on all sides; spray underneath with pam organic canola
• Melt chocolate in medium pyrex (largest for double recipe) in the microwave. Start at 1 minute, 50% power, and then increments of 30 seconds or less near end.
• Take off heat and stir occasionally while cools a bit.
• When it is just warm and not hot, stir in almonds and cranberries.
• Pour in pan and spread with small offset spatula. Make swirls on top.
• Refrigerate 50 minutes until pretty set. Lift with parchment overhang. Let sit a few minutes if seems like it will crack when cutting.
• Cut with 10 inch chef's knife. For 8 inch pan, 3 by 3, and then diagonally to get 18 triangles. Lift each piece with medium offset or hands. (For double, may need to transfer to wax lined volrath to go back in fridge to fully set after cutting.)
• Store in airtight containers lined with wax paper in fridge.
• actually, this chocolate tastess chalky in finish even day 2, so just stick with my ghir bittersweet and milk chocolate mix.

CRANBERRY ALMOND BARK

Steps:

• In a mocrowavable container, melt white chocolate at 70% power for 1 minute, then stir before microwaving at additional 10-to-20 second intervals, stirring until smooth, then repeat with the semisweet chocolate.
• Stir the almonds & cranberries into the white chocolate, & thinly spread this mixture onto a waxed paper-lined baking sheet.
• With a spoon, drizzle semisweet chocolate over the white chocolate, & then, with a knife, cut through the chocolate mixture to swirl the darker chocolate somewhat.
• Chill until firm, then break into pieces before refrigerating in an airtight container.