Cranberry Nut Chocolate Bark

star rating (23) rate this recipe »
Recipe photo
Hands-on time:
Total time:
Yield: about 2 dozen pieces

Recipe photo

With its delicious white and dark chocolate layers, festive red cranberries, and crunchy pecans, this holiday candy is irresistible — and easy. For cookies & cream and peppermint versions, see "tips from our bakers," below.

Cranberry Nut Chocolate Bark

star rating (23) rate this recipe »
Hands-on time:
Total time:
Yield: about 2 dozen pieces
Published: 01/01/2010


Tips from our bakers

  • For a tasty peppermint version of this candy, omit the cranberries and nuts. Add 3 to 5 drops peppermint oil to the dark chocolate (optional); reduce the white chocolate to 2 cups, and add 2 tablespoons peppermint crunch or crushed candy canes to the melted white chocolate. Sprinkle an additional 2 tablespoons peppermint crunch or crushed candy canes on top.
  • For a cookies and cream version of this candy, omit the cranberries and nuts. Add 1 cup chocolate wafer cookie pieces (5 1/8 ounces, from five 2 3/4" cookies) to the melted white chocolate. Sprinkle an additional cup of cookie pieces on top of the bark before allowing it to harden.
  • Not a fan of white chocolate? Simply use 2 pounds of dark chocolate, melting it all together (no layers) and stirring in/spreading on top the cranberries and nuts as directed.


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.

Nutrition information

Serving Size: 1 piece Servings Per Batch: 24 pieces Amount Per Serving: Calories: 224 Calories from Fat: 116 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 2mg Sodium: 20mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 25g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 23  All  
  • star rating 01/01/2015
  • mccannjl from KAF Community
  • Very delicious & impressive! Made for Christmas & everyone raved! I made the peppermint option. One caution: I used peppermint extract (not oil) & when I added to melted chocolate in the double boiler, the whole pan caught on fire! I grabbed the only think handy, which was corn starch, and dumped it in! I thought I would have to start over, but the chocolate tasted ok, and the corn starch didn't seem to hurt anything. So be forewarned: peppermint extract & stovetop do not mix!
  • star rating 12/14/2014
  • Lori from Woonsocket RI
  • First timer....came out good....I used pistachios , dried cranberries and added dried apricots....Yummy.....
  • star rating 02/28/2013
  • Peachy from Tennessee
  • Simple, tasty, pretty and a big hit. What more could you want? Have had no issues with the recipe. Even just used baking chips and tried 3 different chocolate combinations. Found we liked the dark chocolate/white chocolate combination best. I place the first layer in the refrigerator and it is just right by the time I melt the white chocolate and mix in the fruit/nuts. Made it at Christmas and now co-workers are providing the ingredients so I can make it more often. :) Now ready to move on to other stir in combinations.
  • star rating 12/31/2012
  • Diane from Los Gatos, CA
  • star rating 12/30/2012
  • Betty from China Grove, NC
  • This recipe has been a centerpiece to my holidays. Family and friends enjoyed this treat so much they have wanted the recipe. Thankyou
  • star rating 12/20/2012
  • risar from KAF Community
  • Good as is. Even better if you want to do just a white chocolate version and use roasted salted shelled pistachios instead of the pecans with the dried cranberries. Sweet, salty, and the cranberries give it just a tiny bit of tart. Its pretty close to the perfect bite.
  • star rating 12/01/2012
  • Julie from Douglasville, Georgia
  • So, so yummy! And, with this recipe, you can just drizzle the white chocolate over the dark before adding the nuts and berries. It looks pretty, and you won't have the layering issue.
  • star rating 02/09/2012
  • Susan from New Hampshire
  • 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
  • star rating 11/28/2011
  • cammykin from KAF Community
  • 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
  • star rating 12/23/2010
  • estrellas from KAF Community
  • 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.
1 23  All  

Related recipes