Cranberry Ginger Bark Recipes

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CRANBERRY GINGER BARK



Cranberry Ginger Bark image

Need an item for a seasonal bake sale, cookie exchange or party...then try this treat. The crystallized ginger add such a special touch to this lovely looking bark.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/2 pounds.

Number Of Ingredients 5

18 ounces white baking chocolate, chopped
2/3 cup dried cranberries
2/3 cup crystallized ginger, chopped
2/3 cup lightly salted cashews
2 ounces dark chocolate chips

Steps:

  • In a microwave, melt white chocolate: stir until smooth. Combine the cranberries, ginger and cashews. Remove 2/3 cup and set aside. Stir remaining cranberry mixture into melted chocolate., Spread onto a waxed paper-lined baking sheet. Sprinkle with reserved cranberry mixture. Refrigerate for 30 minutes or until firm., In a microwave, melt dark chocolate chips; stir until smooth. Drizzle over candy. Chill until firm. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 31mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

EASY CHOCOLATE BARK



Easy Chocolate Bark image

This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.

Provided by Cookie and Kate

Categories     Candy

Time 20m

Number Of Ingredients 4

12 ounces quality chocolate chips or chopped chocolate (I like bittersweet/about 60% cocao content)
3/4 cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)
1/4 cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger-chopped if large)
About 1/2 teaspoon flaky sea salt, optional

Steps:

  • If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
  • In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
  • Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
  • Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
  • If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
  • Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.

Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg

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