Candied Almond Cranberry Bark Food

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

CANDIED ALMOND CRANBERRY BARK

Steps:

• Line 2 baking sheets with waxed paper; set aside.
• Melt butter in skillet over medium heat until sizzling; add almonds and sugar. Continue cooking, stirring constantly, 4-6 minutes or until sugar melts and almonds are golden brown. Quickly spread onto 1 prepared baking sheet. Cool completely; coarsely chop.
• Melt candy coating in microwave according to package directions. Stir in chopped candied almonds, cranberries and orange zest. Immediately pour onto remaining prepared baking sheet; spread to 1/4-inch thickness.
• Let stand until firm. Cut or break into small pieces. Store in container with tight-fitting lid.

CANDIED ALMONDS

Steps:

• Bring water, sugar and cinnamon to a boil;stirring constantly.
• Add almonds and toss to coat.
• Remove almonds with slotted spoon.
• Arrange on greased baking pan.
• Bake at 350 for 20 minutes, basting twice with reserved syrup.
• Cool.
• Store airtight.

CRANBERRY ALMOND BARK

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.

ALMOND BARK CANDIES

Steps:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

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

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.

HAZELNUT AND CANDIED CHERRY BARK

Steps:

• Heat oven to 350.
• Place hazelnuts on ungreased cookie sheet.
• Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.
• Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.
• Cool 10 minutes.
• Coarsely chop nuts.
• Meanwhile, line cookie sheet with waxed paper.
• Place candy coating in microwave safe bowl.
• Microwave on HIGH for 1 minute.
• Stir, continue to microwave in 15 second increments until bark can be stirred smooth.
• Stir in hazelnuts.
• Spread mixture on waxed paper lined cookie sheet.
• Sprinkle mixture with red and green cherries; press gently into coating.
• Sprinkle with chocolate chips; press in gently.
• Cool 20 minutes or until completely cooled.
• Break into pieces.