Best 8 Cranberry Almond Bark Candy Recipes

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.

CANDIED ALMOND CRANBERRY BARK

Steps:

• Line 2 baking sheets with waxed paper; set aside.
• Melt butter in skillet over medium heat until sizzling; add almonds and sugar. Continue cooking, stirring constantly, 4-6 minutes or until sugar melts and almonds are golden brown. Quickly spread onto 1 prepared baking sheet. Cool completely; coarsely chop.
• Melt candy coating in microwave according to package directions. Stir in chopped candied almonds, cranberries and orange zest. Immediately pour onto remaining prepared baking sheet; spread to 1/4-inch thickness.
• Let stand until firm. Cut or break into small pieces. Store in container with tight-fitting lid.

CRANBERRY ALMOND BARK

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.

CRANBERRY ALMOND CHOCOLATE BARS WITH TANGERINE ZEST

Steps:

• Preheat oven to 400 degrees F.
• Line a 13 by 9-inch baking pan with aluminum foil.
• Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
• Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
• Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.

CRANBERRY NUT BARK

Steps:

• In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.

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.

CRANBERRY ALMOND BARK CANDY

Steps:

• On low heat melt almond bark in a large, heavy skillet, continuing to stir. When melted, Stir in raw cranberries. Turn off heat. Line cookie sheets with foil, drop candy on foil. Eat when set.

CRANBERRY PECAN BARK

Steps:

• Preheat oven to 325°F.
• Place pecan halves on a cookie sheet and toast for 10 minutes.
• Remove to a wire rack to cool.
• When cool pour nuts into a bowl and line your cookie sheet with parchment paper.
• Following package directions melt candy coating in your microwave.
• Stir in toasted pecans, cranberries, and nutmeg.
• Spread mixture on prepared cookie sheet, 1/4 inch thick.
• Refrigerate until cool.
• Remove and break into 1 and 1/2 inch pieces.
• Store in an airtight container.