Cranberry Almond Bark Candy Recipes

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.

CRANBERRY ALMOND BARK CANDY

Steps:

• 1. On low heat melt almond bark in a large, heavy skillet, continuing to stir. When melted, Stir in raw cranberries. Turn off heat. Line cookie sheets with foil, drop candy on foil. Eat when set.

CRANBERRY PECAN BARK

Steps:

• Preheat oven to 325°F.
• Place pecan halves on a cookie sheet and toast for 10 minutes.
• Remove to a wire rack to cool.
• When cool pour nuts into a bowl and line your cookie sheet with parchment paper.
• Following package directions melt candy coating in your microwave.
• Stir in toasted pecans, cranberries, and nutmeg.
• Spread mixture on prepared cookie sheet, 1/4 inch thick.
• Refrigerate until cool.
• Remove and break into 1 and 1/2 inch pieces.
• Store in an airtight container.

CRANBERRY-ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with a sheet of waxed paper.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
• Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.