Cranberry Pistachio Candy Squares Recipes

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PISTACHIO CRANBERRY BARK



Pistachio Cranberry Bark image

I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1 pound.

Number Of Ingredients 4

2 cups semisweet chocolate chips
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
5 ounces white candy coating, melted

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.

Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY-PISTACHIO CANDY SQUARES



Cranberry-Pistachio Candy Squares image

A can't-miss gift from the kitchen and a lovely layered treat for any holiday occasion. Plus, 20 minutes of preparation is all you need to make eight dozen candies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 96

Number Of Ingredients 9

1 bag (12 oz) semisweet chocolate chips
1 cup butter or margarine
1 package (8 oz) cream cheese, softened
1/2 cup evaporated milk
1 box (3.4 oz) instant pistachio pudding and pie filling mix
4 cups powdered sugar
1/2 cup chopped shelled pistachios
1 package (20 oz) vanilla-flavored candy coating or almond bark, chopped
3/4 cup sweetened dried cranberries

Steps:

  • Line 13x9-inch pan with foil; spray foil with cooking spray. In 1 1/2-quart saucepan, melt chocolate chips and 1/2 cup of the butter over low heat, stirring frequently, until smooth. Remove from heat. With wire whisk, beat in 1/2 package (4 oz) of the cream cheese until smooth. Spread in pan. Freeze until set, about 30 minutes.
  • In 2-quart saucepan, melt remaining 1/2 cup butter. Remove from heat. Stir in evaporated milk and pudding mix until blended. Stir in powdered sugar until smooth. Stir in pistachios. Carefully spread thick pudding mixture over frozen chocolate layer. Refrigerate 30 minutes.
  • Meanwhile, in another 2-quart saucepan, melt almond bark over low heat, stirring constantly, until smooth. Stir in remaining 1/2 package cream cheese and the cranberries. Pour over chilled pudding layer; spread to cover. Refrigerate until firm, at least 3 hours.
  • Remove candy from pan by lifting foil. Cut into 1-inch squares; remove from foil. Store in refrigerator.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Candy, Sodium 45 mg, Sugar 12 g

HOLIDAY CRANBERRY-ORANGE PISTACHIO BARS



Holiday Cranberry-Orange Pistachio Bars image

Provided by Food Network

Time 1h20m

Yield 16 bars

Number Of Ingredients 17

Crust
3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2/3 cup whole-wheat pastry flour (see Note)
1/3 cup all-purpose flour
Pinch of salt
Topping
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 large egg
1 large egg white
1 teaspoon freshly grated orange zest
1/4 cup orange juice
9. 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip)

Steps:

  • Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option.
  • To prepare crust: Position rack in center of oven; preheat to 350degreesF. Coat an 8-inch-square baking pan with cooking spray.
  • Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes.
  • To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
  • Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
  • Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.
  • Recipe Tips & Notes:
  • 1. Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
  • 2. Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
  • 3. To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. .
  • Recipe Nutrition:
  • Per serving: 126 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 19 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium
  • 1/2 Carbohydrate Servings
  • Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat
  • To Make Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month

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