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Cranberry-Pecan Almond Bark

December 2, 2015

Cranberry-Pecan Chocolate Bark

This pretty treat is so easy to make and looks fantastic on a holiday plate or wrapped with a pretty bow for gifting. Using high-quality ingredients is critical to the taste and presentation. Double it up because you'll want to pop a few in your mouth before sharing!


Inspired by King Arthur Flour.
1 c. dried cranberries
3/4 c. toasted pecans, coarsely chopped
2  2/3 c. semisweet chocolate, melted
2  2/3 c. white chocolate, melted
1. In a small bowl, toss the cranberries and pecans together; set aside.
2. Prepare a baking sheet with parchment paper about 12-inches long.
3. Melt the semi-sweet chocolate and spread it onto the parchment paper. Allow the chocolate to set, but not harden completely.
4. Melt the white chocolate and mix it with 3/4 cup of the cranberry-pecan mix. Spread this over the semi-chocolate. Sprinkle the rest of the nuts and fruit on top, pressing them in gently.
5. Allow the candy to cool until hardened, then break it into chunks.


Apron Strings Tips: If you use the microwave to melt your chocolate, be sure to use a lower power level and check it every 30 seconds. If you prefer dark chocolate, you can swap it out with the semi-sweet chocolate. Try other combinations such as walnuts/dried bing cherries, pistachios/dried apricots, crushed chocolate cookies with frosting or take the easy route and use a bag of trail mix. To make the peppermint stick version: skip the nuts and fruit, mix a few drops of peppermint oil into the semi-sweet chocolate, add 3 Tbsp. crushed peppermint candy into the white chocolate and sprinkle a bit more on top.



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