re-cranberry-nut-bark
Ingredients:
- 1 cup dried cranberries
- 3/4 cup toasted diced pecans
- 2 2/3 cups chopped semisweet or bittersweet chocolate, melted
- 2 2/3 cups chopped white chocolate, melted
Directions:
- Toss the cranberries and pecans together. Set them aside.
- Melt the dark chocolate, and spread it into an 8″ x 12″ oval on parchment paper.
- Allow the chocolate to set, but not harden completely.
- Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans.
- Spread this over the dark chocolate.
- Sprinkle the rest of the nuts and fruit on top, pressing them in gently.
- Allow the candy to cool until hardened, then break it into chunks
Tips from the bakers
- For a tasty peppermint version of this candy, omit the cranberries and nuts. Add 3 to 5 drops peppermint oil to the dark chocolate (optional); reduce the white chocolate to 2 cups, and add 2 tablespoons peppermint crunch or crushed candy canes to the melted white chocolate. Sprinkle an additional 2 tablespoons peppermint crunch or crushed candy canes on top.
- For a cookies and cream version of this candy, omit the cranberries and nuts. Add 1 cup chocolate wafer cookie pieces (5 1/8 ounces, from five 2 3/4″ cookies) to the melted white chocolate. Sprinkle an additional cup of cookie pieces on top of the bark before allowing it to harden.
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