Cranberry Nut Chocolate Bark
Cranberry Nut Chocolate Bark
(16)
|
rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Total time: | |
| Yield: | about 2 dozen pieces |
Ingredients
- 1 cup dried cranberries
- 3/4 cup toasted diced pecans
- 2 2/3 cups chopped semisweet or bittersweet chocolate, melted
- 2 2/3 cups chopped white chocolate, melted
Directions
1) Toss the cranberries and pecans together. Set them aside.
2) Melt the dark chocolate, and spread it into an 8" x 12" oval on parchment paper.
3) Allow the chocolate to set, but not harden completely.
4) Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans.
5) Spread this over the dark chocolate.
6) Sprinkle the rest of the nuts and fruit on top, pressing them in gently.
7) Allow the candy to cool until hardened, then break it into chunks.
Reviews
- 02/09/2012
- This is a wonderful recipe and I've found it very forgiving. The timing doesn't have to be exact. My husband calls it "addictive." I sent a whole box to my son and his wife for Valentine's Day, and they ate the whole thing in two days, well before the Day! I like it because it is so easy and doesn't require a candy thermometer.
I would say not to ever try and melt the chocolate in the microwave. Mine turned into a burnt mess very quickly. I use a double boiler on the stove, being careful not to allow any water in it as another writer warned. I melt it very slowly, and it's perfect for spreading.
Try it!
Thanks for sharing your success and your tips for making a great sweet treat. Happy Baking, er, candy making! Irene @ KAF
- 11/28/2011
- Awesome recipe!! Here is a tip for adding two layers of chocolate. When adding another layer of chocolate on top of an existing layer of chocolate such as done with this recipe, wait until the first layer of chocolate has just lost its shine then add the next layer of chocolate. It should work like a charm. Spread the white chocolate lightly with an offset spatula and you will have an even amount of chocolate! Then add your other ingredients. Enjoy!!
Great tip - this is exactly why we love this exchange of ideas - thanks for sharing for all to see! Irene @ KAF
12/23/2010- This was my first attempt at making bark. I used dried bing cherries rather than cranberries. The result was good, but nothing special. Next time I think I'll add additional fruit/nuts, or else some type of extract to flavor the chocolate, as it came out more bland than I would have liked. One tip -- definitely press the pieces into the top layer of chocolate so they adhere better when the bark is cut or broken into pieces.
- 12/21/2010
- Everyone loves this! You do have to be careful not to let the chocolate set to long or you'll have separation of the white and dark layers. I found that if the outside of the dark chocolate hardens too much, but he center is still not set I use a blow dryer to slightly soften the outer edges. This helps especially if the house is cold. I make this every year and package it for gifts as well. It's a Christmas favorite.
- 12/19/2010
- I LOVE this recipe in it's original format. I have added almond extract to the white chocolate after melting it and then stirred in about 1/2 c. King Arthur cinnamon chips. Am waiting for my 3rd batch to set up right now. It is so quick, easy and such wonderful flavors.
- 12/19/2010
- This recipe was somewhat problematic in both the process and the product. We are not to let the dark chocolate "harden" but merely to let it "set". That is a fine line, as I think those words are synonymous. If the base layer is not firm enough, trying to spread the white chocolate on top of it means the chocolates get marbled together. If it is too hard, the layers separate later when broken apart. While the dark chocolate is setting, the white chocolate mixture is also firming up, so it is difficult to spread, and not receptive to the remaining ingredients' being pressed on top. It is tasty, but the recipe would yield better results of a time frame were indicated for the setting of the dark chocolate layer.
I am sorry to hear of your difficulty. Chocolate timing is directly related to the working environment. A difference of just a few degrees will make a profound difference. For this reason, we are not able to provide a more exact time line. It sounds like you have gained a tremendous amount of information from your first attempt. I suggest building on this with a second run. Afterwords add notes to make next season's production smoother in your kitchen. Frank @ KAF.
- 02/06/2010
- This a wonderful, simple basic recipe! The cranberry/pecan topping is a lovely variation for the holidays or anytime. You can easily use other toppings/combinations for a different twist. It takes a while for the dark chocolate to properly set, so no need to be in a rush to melt the white chocolate. Easy recipe, wonderful gift candies, and a real guest pleaser!
- 12/16/2009
- I made this for Christmas last year. I actually made it twice because it went over so well and it went fast! I plan on making several batches this season. I use the chocolate recommended because it is fabulous and well worth the extra money.
- 02/10/2009
- I bought the ingredients for Christmas but got too busy to make it. I finally got around to making it for Valentine's Day and I'm glad I did. It was fast, easy, and delicious. I used the microwave to melt both dark and white chocolate. This actually made the process too quick as the dark chocolate hadn't set enough in spots, which caused some blending of the two colors. I may try that intentionally next time to get some swirls. Think I'll try dried cherries with almonds for a different flavor combo.
- 12/22/2008
- I did not know that melting white chocolate could be tricky. After melting the dark chocolate I washed the top of my double boiler and did not dry it before putting in the white chocolate. The white chocolate just sort of turned lumpy but not smooth. I looked at the package and the directions for melting said do not let chips come into contact with water! I didn't want to waste them, so I put the clumps on top of the dark chocolate and it still tastes great. I'm just not giving that batch as Christmas gifts.
