The Cranberry Nut Bark recipe came about when I found myself with some candied cranberries that had not made the grade when vetting and experimenting around with that particular recipe. They still tasted great, so I decided to add them to a chocolate bark.
Cranberry Nut Bark
Ingredients: Makes 1 pound of bark
- 12 ounces of high-quality dark melting chocolate, chopped or pieces
- 1 cup of chopped nuts of choice (such as walnuts, pecans or pistachios)
- ½ cup Candied Cranberries
- ¼ cup Dried cranberries
Chop the nuts and strain the nut dust from the pieces and set aside. Using a double boiler, slowly heat the chocolate on low until it’s completely melted. Mix in approximately ⅓ cup of the nut dust. Spread the melted chocolate evenly over the parchment lined baking sheet until you’ve achieved the desired thickness. Sprinkle the sugared cranberries evenly over the top and gently press them into the warm chocolate. Sprinkle the chopped nuts and a few dried cranberries evenly over the top. Gently press the nuts and cranberries into to chocolate one last time.
Place the baking sheet of bark in the fridge until the bark has hardened. When ready, break the bark into medium size pieces. Store the bark pieces in the refrigerator in an airtight container layered between parchment until ready to serve.
Notes: The amount of nuts and cranberries listed is an approximation; use what suits you. Make sure not to rush melting the chocolate to avoid scorching. If you prefer the bark without the nut dust then just leave it out. I added it to give the bark a bit of a nutty flavor. Always start with the candies berries then add the nuts. It helps everything adhere to the surface nicely.
The sweet-tart flavor of the cranberries along with the crunch of the nuts and dark chocolate make this cranberry nut bark a real winner. It certainly was a huge hit with my taste testers.
Time to eat…
P.S. Take a moment to check out my new recipe booklet’s for sale on this site and purchase some of the tools I used for this “Cranberry Nut Bark” below. 🙂