Orange White Chocolate Bark With Cranberries Apricots Recipe 425 Food

WHITE CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
• Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
• Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
• Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

EASY CHOCOLATE BARK

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.

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.

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.

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.

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.

WHITE CANDY BARK

Steps:

• Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. 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.

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.

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.