Cranberry Almond Apricot Bark Recipes

FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)

Steps:

• Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
• Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
• Let cool completely. Break into pieces and serve.

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.

SWIRLED ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
• Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
• Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
• Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. 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 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 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.

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
• Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

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.