Orange White Chocolate Bark With Cranberries Apricots Recipe 425

WHITE CHOCOLATE COVERED CRANBERRIES

Steps:

• 1. Wash and thoroughly dry the cranberries.
• 2. Melt and stir white chocolate in microwave or double boiler. Be careful not to get any water in the chocolate.
• 3. Drop berries into melted white chocolate and place individually on a cookie sheet lined with wax paper. Place cookie sheet in refrigerator for one hour or until set. Reheat chocolate if it becomes too thick. Remove from wax paper and store in an airtight container or zipper bag in refrigerator.

ORANGE WHITE CHOCOLATE BARK WITH CRANBERRIES & APRICOTS RECIPE - (4.2/5)

Steps:

• Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in orange extract. Spread on large foil-lined baking sheet to 1/4 inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in tightly covered container at cool room temperature or in refrigerator up to 5 days.

BAKER'S ONE BOWL CRANBERRY BARK

Steps:

• Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
• Refrigerate 1 hour or until firm. Break into pieces.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Place the white chocolate in a microwave-proof glass bowl, uncovered, & melt it in that appliance on 50% power, starting with 1 minute, then stirring & adding 20- to 30-second increments until completely melted. BE SURE TO WATCH IT CAREFULLY ~ Once it is totally melted, proceed.
• Add nuts & berries, stirring to combine, then spread this mixture to the thickness desired on a parchment-lined baking tray.
• Refrigerate 5 to 10 minutes, then remove the tray & let it set in a cool place.
• When completely cooled, cut or break into 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.

CRANBERRY-ORANGE BARK

Steps:

• Line a baking sheet with a silicone baking mat. Finely chop the chocolate and place two thirds of it in a bowl that fits over a double boiler.
• Heat about an inch of water in the bottom of the double boiler over high heat just until it boils. Turn the heat off, and place the bowl containing the chocolate on top. Stir frequently, and once the temperature reaches 110 degrees, remove the bowl from the heat.
• Slowly begin to add the remaining third of the chocolate to the bowl of melted chocolate, stirring constantly, until the temperature of the white chocolate reaches 83 degrees.
• Place the bowl back on the double boiler (with no flame underneath) for about 5 seconds at a time, stirring slowly, until the temperature rises to between 85 and 87 degrees F. Your chocolate should now be tempered.
• Pour the chocolate onto the prepared silicone baking mat, and use an offset spatula to spread it in an even layer approximately 1/4 inch thick, leaving a 1/2-inch border at the edges of the mat.
• Sprinkle the dried cranberries over the chocolate. Rub the orange zest between two sheets of paper towel to dry and separate the bits of zest, then sprinkle over the chocolate.
• Set aside to firm in a cool room for a few hours or refrigerate for about 30 minutes.
• Break the bark using a rolling pin or lift the fold the edges of the baking mat over on itself to break up the chocolate.
• Place approximately 4.5 ounces of the cranberry-orange bark into 4 treat bags and tie with festive ribbon.

PISTACHIO-CRANBERRY-CANDIED ORANGE BARK

Steps:

• Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
• Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
• Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
• Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. 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.

ORANGE WHITE CHOCOLATE BARK WITH CRANBERRIES & APRICOTS RECIPE

Steps:

• Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in orange extract.
• Spread on large foil-lined baking sheet to 1/4-inch thickness. Sprinkle with almonds, apricots and cranberries, pressing lightly into chocolate with spatula.
• Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in tightly covered container at cool room temperature or in refrigerator up to 5 days.