Cranberry Nut Bark Recipes

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.

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

Steps:

• Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
• Add cranberries, walnuts and pretzel pieces.
• Drop by teaspoons onto wax paper.
• Store in a covered air tight container once hardened.

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
• Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.
• In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
• In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
• Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Steps:

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in macadamia nuts and cranberries., Spread onto prepared pan. Refrigerate until firm. Break into pieces.

Steps:

• Heat oven to 350° and grease an 8-inch baking pan.
• Beat eggs in a medium mixing bowl until thick, gradually add sugar, beating until thoroughly blended; stir in flour and melted butter; blend well.
• Add cranberries and walnuts, mixing gently just until combined then spread mixture evenly in prepared pan.
• Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
• Cool and cut into bars.

Steps:

• Preheat the oven to 375 degrees. Spread the nuts on a cookie sheet and place them in the oven to toast. Grease and flour a nine-inch-square brownie pan and set aside.
• Rinse the cranberries well under running water; pick them over and discard any that are spoiled. Place the cranberries, sugar and water in a small saucepan and bring to a boil over medium heat. As soon as the cranberries have popped, remove from the heat and set aside.
• When the nuts are toasted, remove them from the oven and, as soon as they are cool enough to handle, chop them coarsely or process them in a food processor.
• In a bowl, mix together the chopped nuts, oatmeal, flour and brown sugar. Add the butter, cut in small pieces, and using the fingers or a wooden spoon, work the butter into the dry ingredients until you have a crumb-textured mixture.
• Place half the oatmeal mixture in the bottom of the brownie pan, smoothing it out to the edges of the pan. Cover the oatmeal mixture with the cranberry sauce and top the sauce with the remaining oatmeal mixture.
• Place in the preheated oven and bake for about 45 minutes, until the top is nicely browned. Cut in bars and serve immediately with vanilla ice cream. Keep any leftovers in a sealed cookie tin.

Steps:

• Line cookie sheet with foil. Melt candy coating in medium saucepan over low heat, stirring constantly. Remove from heat.
• Stir in cranberries and nuts. Spread on foil-lined cookie sheet. Cool 45 minutes or until completely cooled. Break bark into 1 1/2-inch pieces. Store in tightly covered container.

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
• Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
• Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.

Steps:

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