Cranberry Almond Apricot Bark Recipes

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CRANBERRY ALMOND BARK



Cranberry Almond Bark image

Make and share this Cranberry Almond Bark recipe from Food.com.

Provided by Sydney Mike

Categories     Candy

Time 8m

Yield 1 pound, 20 serving(s)

Number Of Ingredients 4

8 (1 ounce) white chocolate baking squares
3 (1 ounce) semisweet baking chocolate squares
3/4 cup whole almond, blanched, toasted
3/4 cup dried cranberries

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.

Nutrition Facts : Calories 190.6, Fat 16.4, SaturatedFat 8.7, Cholesterol 2.4, Sodium 15, Carbohydrate 14.1, Fiber 4.1, Sugar 7.2, Protein 4.3

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



Fruit and Nut Bark (Apricots, Almonds, Cranberries & Ginger) image

At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.

Provided by justcallmetoni

Categories     Candy

Time 20m

Yield 16 serving(s)

Number Of Ingredients 6

1 (11 ounce) bag semi-sweet chocolate chips (or used chopped bars)
1 (4 ounce) bar dark chocolate (or use chips, the darker the better)
1/2 cup whole almond, toasted
1/4 cup dried cranberries
1/2 cup dried apricot, cut into slivers or large bites
1/4 cup candied ginger, cut into slivers or small bites

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.

Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8

SWIRLED ALMOND-APRICOT BARK



Swirled Almond-Apricot Bark image

Provided by Food Network Kitchen

Time 1h25m

Yield 1 pound bark

Number Of Ingredients 5

1/2 pound bittersweet chocolate
1/2 pound white chocolate
1/2 cup slivered almonds
1/2 cup chopped dried apricots
Toasted fennel seeds, for sprinkling

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-APRICOT BARS



Cranberry-Apricot Bars image

Add some delicious cheer to those dessert plates with a bright, fruity bar filling atop a simple, sweet crust. They're chock full of honey-glazed cranberries and apricots.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 16

Number Of Ingredients 9

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1/2 cup chopped dried apricots
1/2 cup sweetened dried cranberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup honey
3 tablespoons orange juice

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.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 16 g, TransFat 0 g

CRANBERRY MACADAMIA NUT BARK



Cranberry Macadamia Nut Bark image

This candy recipe is very pretty on gift trays and tasty too. If cranberries are not on hand, dried cherries or raisins will work beautifully in this recipe.

Provided by Cindy Carnes

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 24

Number Of Ingredients 3

1 pound white confectioners' coating
½ cup dried cranberries
1 (3.5 ounce) package macadamia nuts

Steps:

  • Line one 10x15 inch cookie sheet with aluminum foil.
  • Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
  • Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 13.8 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 13 g

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