Orange White Chocolate Bark With Cranberries Apricots Recipe 425

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ORANGE WHITE CHOCOLATE BARK WITH CRANBERRIES & APRICOTS RECIPE - (4.2/5)



Orange White Chocolate Bark with Cranberries & Apricots Recipe - (4.2/5) image

Provided by raklisa2020

Number Of Ingredients 5

1 (12-ounce) package white chocolate chips
1/4 teaspoon McCormick® Pure Orange Extract
1/4 cup almonds, sliced
1/4 cup dried apricots, chopped
1/4 cup dried cranberries

Steps:

  • Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in orange extract. Spread on large foil-lined baking sheet to 1/4 inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in tightly covered container at cool room temperature or in refrigerator up to 5 days.

CRUNCHY WHITE CHOCOLATE-ORANGE BARK



Crunchy White Chocolate-Orange Bark image

Provided by Claire Robinson

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

1 pound good quality white chocolate, chopped (recommended: Callebaut)
1 teaspoon pure orange extract
Orange paste food coloring
1 cup crisped rice cereal
1/2 cup golden raisins

Steps:

  • Line a baking sheet with parchment paper or silicone baking mat.
  • Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
  • Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
  • Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
  • Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!

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