Cashew Cranberry Bark Recipes

CRANBERRY-CASHEW DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

CRANBERRY CASHEW CHOCOLATE BARK

Steps:

• Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
• In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
• In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
• When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
• Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
• In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
• Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
• While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
• Place baking sheet in refrigerator to set chocolate, about 30 minutes.
• Once firm, peel candy away from foil, & break candy into small pieces.
• Store bark in airtight container for up to a week in the refrigerator.

CHOC CHUNK, CASHEW & CRANBERRY COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.
• Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
• Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.
• Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.

CASHEW CRANBERRY BARK

Steps:

• melt 3/4 lb of the chocolate in double boiler at 115F then add the remainder, stir and melt completely at 85F
• add in nuts and cranberries; may add more nuts if desired
• line a 12x16 jelly roll pan with parchment paper, spread the nut, chocolate and cranberry mixture thinly on the paper
• refrigerate till firm, then chop into small pieces and store in airtight container

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.

CASHEW CRANBERRY BARK

Steps:

• melt 3/4 lb of chocolate pieces in a double boiler at 115 degrees F, then add 1/4 lb and melt at 85 degrees F, stirring the chocolate gently
• add in nuts and cranberries
• line a jelly roll pan with parchment paper and put chocolate, nut and cranberry mixture onto parchment in the jelly roll pan and spread thinly
• place in refrigerator until cool, then break into small pieces and store in air tight container