Cranberry Almond Bark Candy Food

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.

CRANBERRY BARK

Steps:

• Line a baking sheet with waxed paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
• Melt butterscotch chips in a second microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
• Microwave sliced almonds on a microwave-safe plate on high for 1 minute at a time, stirring after each interval, until light brown and toasted, 3 to 4 minutes.
• Add 1/2 of the toasted almonds, 1/2 of the cranberries, and 1/2 of the apricots to the melted chocolate; stir until blended. Add remaining almonds, cranberries, and apricots to the melted butterscotch; stir until blended. Drop alternating spoonfuls of each mixture onto the prepared baking sheet and drag a knife through the mixtures several times to create a marbled effect.
• Refrigerate until firm, at least 1 hour. Break into 24 pieces.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.

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.

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.

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.

CRANBERRY NUT BARK

Steps:

• In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.

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 WALNUT BARK

Steps:

• Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
• Add cranberries, walnuts and pretzel pieces.
• Drop by teaspoons onto wax paper.
• Store in a covered air tight container once hardened.

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.

CRANBERRY ALMOND CHOCOLATE BARS WITH TANGERINE ZEST

Steps:

• Preheat oven to 400 degrees F.
• Line a 13 by 9-inch baking pan with aluminum foil.
• Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
• Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
• Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.

CHOCOLATE ALMOND CRANBERRY CLUSTERS

Steps:

• Line a baking sheet with parchment paper.
• In a microwave safe bowl, microwave the chocolate almond bark on high for 2 minutes. Remove and stir the mixture.
• Return the mixture to the microwave and continue heating for about 30 seconds at a time, stirring between each time period until the mixture is melted and creamy.
• Remove the bowl from the microwave and add the sliced almonds and dried cranberries. Mix until fully incorporated.
• Using a mini ice cream scoop or a tablespoon to scoop out the mixture and pour out onto the parchment lined pan. I actually allowed the mixture to sit for about 2 minutes before scooping to keep the chocolate together better.
• If your chocolate spreads a little though, that's ok. Repeat with the remaining chocolate/almond/cranberry mixture.
• Allow your Chocolate Almond Cranberry Clusters to cool completely before moving.
• It is best to allow them to sit in the freezer for about 4 minutes, or the refrigerator for about 8.
• Store in an airtight container at room temperature or simply place container in fridge to keep fresh longer.