Best 9 Cranberry Almond Apricot Bark Recipes

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Cranberry Almond Apricot Bark is a delicious and easy-to-make treat that is perfect for any occasion. Made with just a few simple ingredients, this bark is a great way to satisfy your sweet tooth without overindulging. The tartness of the cranberries, the sweetness of the apricots, and the crunch of the almonds combine to create a flavor combination that is sure to please everyone. Plus, this bark is a great way to use up any leftover cranberries or apricots you may have on hand. So if you're looking for a quick and easy dessert that everyone will love, give Cranberry Almond Apricot Bark a try!

Let's cook with our recipes!

CRANBERRY ALMOND BARK



Cranberry Almond Bark image

The addition of dried cranberries makes this almond bark extra special. It looks impressive but is really quick and easy to make. -Elizabeth Hodges, Regina Beach, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pound.

Number Of Ingredients 4

8 ounces white baking chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup whole blanched almonds, toasted
3/4 cup dried cranberries

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.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)



Fruit and Nut Bark (Apricots, Almonds, Cranberries & Ginger) image

At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.

Provided by justcallmetoni

Categories     Candy

Time 20m

Yield 16 serving(s)

Number Of Ingredients 6

1 (11 ounce) bag semi-sweet chocolate chips (or used chopped bars)
1 (4 ounce) bar dark chocolate (or use chips, the darker the better)
1/2 cup whole almond, toasted
1/4 cup dried cranberries
1/2 cup dried apricot, cut into slivers or large bites
1/4 cup candied ginger, cut into slivers or small bites

Steps:

  • Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
  • Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
  • Let cool completely. Break into pieces and serve.

Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8

CRANBERRY-ALMOND-APRICOT BARK



Cranberry-Almond-Apricot Bark image

A friend made me a bag of this treat for Christmas and I had to get the recipe for this! A nice treat for the holidays--a perfect mix of cranberries, almonds, and apricots. Store in the refrigerator.

Provided by Catty96

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 4

12 (1 ounce) squares semisweet chocolate, chopped
½ cup chopped dried cranberries
½ cup slivered almonds
½ cup chopped dried apricots

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.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.3 g, Fat 13.6 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 1.2 mg, Sugar 24.4 g

SWIRLED ALMOND-APRICOT BARK



Swirled Almond-Apricot Bark image

Provided by Food Network Kitchen

Time 1h25m

Yield 1 pound bark

Number Of Ingredients 5

1/2 pound bittersweet chocolate
1/2 pound white chocolate
1/2 cup slivered almonds
1/2 cup chopped dried apricots
Toasted fennel seeds, for sprinkling

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
  • Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. 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



Cranberry Almond Bark image

Make and share this Cranberry Almond Bark recipe from Food.com.

Provided by Sydney Mike

Categories     Candy

Time 8m

Yield 1 pound, 20 serving(s)

Number Of Ingredients 4

8 (1 ounce) white chocolate baking squares
3 (1 ounce) semisweet baking chocolate squares
3/4 cup whole almond, blanched, toasted
3/4 cup dried cranberries

Steps:

  • In a mocrowavable container, melt white chocolate at 70% power for 1 minute, then stir before microwaving at additional 10-to-20 second intervals, stirring until smooth, then repeat with the semisweet chocolate.
  • Stir the almonds & cranberries into the white chocolate, & thinly spread this mixture onto a waxed paper-lined baking sheet.
  • With a spoon, drizzle semisweet chocolate over the white chocolate, & then, with a knife, cut through the chocolate mixture to swirl the darker chocolate somewhat.
  • Chill until firm, then break into pieces before refrigerating in an airtight container.

Nutrition Facts : Calories 190.6, Fat 16.4, SaturatedFat 8.7, Cholesterol 2.4, Sodium 15, Carbohydrate 14.1, Fiber 4.1, Sugar 7.2, Protein 4.3

APRICOT-ALMOND RUGELACH



Apricot-Almond Rugelach image

A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)

Provided by Jenn Louis

Categories     dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 sticks cold unsalted butter, diced
6 ounces cold cream cheese, cut into 8 pieces
3/4 cup apricot jam, divided
1/2 cup sugar, divided
1/2 cup sliced almonds, toasted, divided

Steps:

  • Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
  • Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
  • Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
  • Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
  • Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.

APRICOT CRANBERRY CAKE



Apricot Cranberry Cake image

This cranberry and apricot cake is a yummy treat for breakfast or brunch. Its aroma while baking calls everyone to the kitchen. -Helen Borkoski, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

3 cups biscuit/baking mix
3/4 cup sugar
2 large eggs, room temperature, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1-1/2 teaspoons almond extract
2 cups chopped fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

Nutrition Facts :

CRANBERRY-APRICOT BARS



Cranberry-Apricot Bars image

Add some delicious cheer to those dessert plates with a bright, fruity bar filling atop a simple, sweet crust. They're chock full of honey-glazed cranberries and apricots.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 16

Number Of Ingredients 9

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1/2 cup chopped dried apricots
1/2 cup sweetened dried cranberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup honey
3 tablespoons orange juice

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
  • Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
  • Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
  • Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 16 g, TransFat 0 g

BAKER'S ONE BOWL CRANBERRY BARK



BAKER'S ONE BOWL Cranberry Bark image

Try BAKERS ONE BOWL Cranberry Bark. Peppermint bark is usually in the holiday spotlight, but this festive white-chocolatey cranberry bark will be certain to steal the dessert table show.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 3

1 cup dried cranberries
1/3 cup chopped pecans, toasted
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted

Steps:

  • Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
  • Refrigerate 1 hour or until firm. Break into pieces.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2524 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

Tips:

  • Choose fresh, ripe fruit for the best flavor. If using dried fruit, be sure to rehydrate it before using.
  • Use a sharp knife to thinly slice the fruit. This will help it to cook evenly.
  • Don't overcrowd the pan when cooking the fruit. This will prevent it from sticking together and cooking evenly.
  • Cook the fruit over medium heat until it is softened and slightly caramelized. This will bring out its natural sweetness.
  • If using nuts, toast them before adding them to the bark. This will enhance their flavor and make them more crunchy.
  • Spread the bark mixture evenly on a prepared baking sheet. This will help it to cook evenly and prevent it from sticking.
  • Bake the bark at a low temperature until it is set. This will prevent it from burning and help it to retain its chewy texture.
  • Once the bark is set, let it cool completely before breaking it into pieces. This will help it to hold its shape.
  • Store the bark in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Cranberry Almond Apricot Bark is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover fruit and nuts, and it makes a great gift for friends and family. The bark is chewy, sweet, and tart, with a crunchy texture from the nuts. It is a perfect snack or dessert that can be enjoyed by people of all ages.

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