White Chocolate Macadamia Cranberry Bark Recipes

WHITE CHOCOLATE CRANBERRY MACADAMIA COOKIES

Steps:

• Sift the flour, baking soda and salt together in a medium mixing bowl. Set aside.
• Preheat oven to 350 degrees. Cream together white sugar, brown sugar and softened butter. Add eggs and vanilla.
• Add flour mixture until just mixed. Stir in dried cranberries, white chocolate chips, and macadamia nuts.
• Drop cookies by rounded tablespoons on an ungreased baking sheet. Bake for 10-12 minutes or until just set. Allow to cool and transfer to a wire rack.

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
• Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
• Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
• Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

WHITE CHOCOLATE MACADAMIA CRANBERRY BARK

Steps:

• Melt white chocolate over low heat, stirring constantly.
• Stir in macadamia nuts, cranberries, and Rice Krispies.
• Spread to desired thickness on wax paper or parchment paper.
• Sprinkle with kosher salt.
• Cool at room temperature until set.

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

WHITE CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
• Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve 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 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.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line cookie sheet with waxed paper, letting paper hang over the sides. Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.
• Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
• Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick, swirl the melted chocolates together, making a marbled effect.
• Sprinkle nuts and remaining semisweet and white morsels over chocolate. Gently press into melted chocolates.
• Refrigerate for at least 30 minutes, so chocolate is firm. Remove waxed paper from chocolate. Then cut or break chocolate into bite-size pieces.

WHITE CANDY BARK

Steps:

• Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.