PISTACHIO CRANBERRY BARK
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY-PISTACHIO BARK
Enjoy this cranberry bark that's made with pistachio nuts - a perfect dessert for gift-giving.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Spray cookie sheet with cooking spray; line with waxed paper. In large microwavable bowl, microwave candy coating on Medium (50%) 1 minute; stir. Microwave 1 minute longer, stirring after 30 seconds, or until smooth.
- Stir in cranberries, nuts and orange peel. Spread on cookie sheet. Refrigerate 30 minutes. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 201, Carbohydrate 26 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 25 mg
CRANBERRY-PISTACHIO CHRISTMAS BARK IN 10 MINUTES
The perfect Christmas treat, one that stands out on any cookie platter. Speckled with festive red craisins and green pistachios and smothered in creamy white chocolate. A little salty, a little sweet in just a very little time. Perfect. My Photo
Provided by Family Favorites
Categories Candies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Line small cookie sheet with parchment paper. Shell pistachios, if necessary. Rough chop leaving big chunks.
- 2. Place white chocolate chips in a microwave safe bowl. Microwave for 30 seconds and stir. Then, microwave at 20 second increments until just melted.
- 3. Stir in 3/4 c. of pistachios and 3/4 c. craisins, reserving 1/4 c. of each.
- 4. Pour onto cookie sheet smoothing to desired thickness. Sprinkle with reserved craisins and pistachios. Place in fridge for 30-60 minutes until hardened. Cut into serving pieces or break into rustic chunks.
CRANBERRY PISTACHIO BARK
Make and share this Cranberry Pistachio Bark recipe from Food.com.
Provided by riffraff
Categories Candy
Time 1h35m
Yield 1 1/2 pounds
Number Of Ingredients 3
Steps:
- Melt chocolate in the top of a double boiler.
- I have melted in the microwave with excellant results by keeping a close eye on it.
- Let cool to room temperature.
- Roast pistachios at 350F for 5-7 minutes. Set aside to cool.
- Stir cranberries and pistachios into melted chocolate.
- Pour onto foil-lined 10x15" edged cookie sheet.
- Refrigerate for atleast 1 hour, then break into pieces.
Nutrition Facts : Calories 2126.3, Fat 134.8, SaturatedFat 63.2, Cholesterol 42.3, Sodium 281.5, Carbohydrate 209.4, Fiber 11.4, Sugar 187.5, Protein 35.5
3-INGREDIENT SALTED PISTACHIO CHOCOLATE BARK RECIPE
This is an easy to make 3-ingredient Salted Pistachio Chocolate Bark Recipe! This chocolate bark dessert recipe is done in just 5 minutes and can easily be jazzed up with different flavors.
Provided by Krista
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
- Add Ghriardelli chips to a medium glass bowl.
- Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
- Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
- Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it's about 1/4″ thick.
- Sprinkle with course sea salt and pistachio.
- Place baking sheet in refrigerator for 1 hour.
- Break up into uneven pieces and serve.
Nutrition Facts : ServingSize 1 bark, Calories 116 calories, Sugar 0 g, Sodium 101 mg, Fat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 g
PISTACHIO-CRANBERRY-CANDIED ORANGE BARK
Provided by Food Network Kitchen
Time 1h20m
Yield 1 pound bark
Number Of Ingredients 4
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.
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- Use either a double boiler or sauce pan with heat proof bowl. Fill bottom pan with 2 inches of water and place over medium-high heat.
- While chocolate is melting, place a large sheet of parchment paper on a cookie sheet. Lightly coat with cooking spray.
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- Melt the chocolates separately in a water bath or in the microwave. If you choose this second option, stir well every 20-second increments. Be sure to watch white chocolate carefully, since it will melt quicker than dark chocolate.
- Spread the melted dark chocolate into an even layer on top of the prepared cookie sheet. Top with white chocolate, and gently swirl with a sharp knife or toothpick. Top with dried cranberries and pistachios (or any kind of topping of your choosing: all kind of nuts, sea salt, raisins…).
- Chill until set, about 20 minutes. Break into pieces or cut with a sharp knife. Keep the bark in the refrigerator, covered, for up to 7 days.
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- Optional step:Toast the pistachios. Spread the pistachios out on a baking sheet in an even layer and place in pre-heated 180˚C/ 350˚F oven for 5-6 minutes. Heating them releases their flavour but this step is purely optional. Cool completely before sprinkling them on your chocolate.
- Chop the chocolate to even size pieces and place into a bain marie/double boiler or heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted.See Note 2.
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- In a double boiler over medium-low heat, melt the dark chocolate, stirring constantly, until very smooth. Pour chocolate into the prepared baking pan. Spread into an even layer. Let cool completely.
- Clean out the double boiler, then add the white chocolate. Melt over medium-low heat, stirring constantly until very smooth. Pour over the cooled dark chocolate and spread into an even layer.
- Immediately sprinkle on the cranberries and pistachios. Press lightly on top to seat them into the dark chocolate.
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- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add sugar, baking powder, baking soda, and salt; beat until combined. .
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- Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
- Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.
- Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
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