Pistachio Cranberry Almond Butter Bark Recipes

CRANBERRY-PISTACHIO BARK

Steps:

• Spray cookie sheet with cooking spray; line with waxed paper. In large microwavable bowl, microwave candy coating on Medium (50%) 1 minute; stir. Microwave 1 minute longer, stirring after 30 seconds, or until smooth.
• Stir in cranberries, nuts and orange peel. Spread on cookie sheet. Refrigerate 30 minutes. Break into 2-inch pieces. Store tightly covered at room temperature.

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 PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

PISTACHIO CRANBERRY BARK

Steps:

• In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.

PISTACHIO-CRANBERRY-CANDIED ORANGE BARK

Steps:

• Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
• Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
• Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
• Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

CRANBERRY PISTACHIO BARK

Steps:

• Melt chocolate in the top of a double boiler.
• I have melted in the microwave with excellant results by keeping a close eye on it.
• Let cool to room temperature.
• Roast pistachios at 350F for 5-7 minutes. Set aside to cool.
• Stir cranberries and pistachios into melted chocolate.
• Pour onto foil-lined 10x15" edged cookie sheet.
• Refrigerate for atleast 1 hour, then break into pieces.

PISTACHIO CRANBERRY ALMOND BUTTER BARK

Steps:

• Melt coconut oil and almond butter in a saucepan over low heat.
• Mix in maple syrup, vanilla and salt.
• Transfer mixture to the fridge for 10 minutes to firm up.
• Transfer mixture to a pan lined with parchment and sprayed. Spread in an even layer.
• Sprinkle on toppings.
• Transfer to the refrigerator for 1 hour, until set.
• Break into pieces and enjoy!