PISTACHIO CRANBERRY BARK
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
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.
CRANBERRY PISTACHIO BARK
Make and share this Cranberry Pistachio Bark recipe from Food.com.
Provided by riffraff
Categories Candy
Time 1h35m
Yield 1 1/2 pounds
Number Of Ingredients 3
Steps:
- Melt chocolate in the top of a double boiler.
- I have melted in the microwave with excellant results by keeping a close eye on it.
- Let cool to room temperature.
- Roast pistachios at 350F for 5-7 minutes. Set aside to cool.
- Stir cranberries and pistachios into melted chocolate.
- Pour onto foil-lined 10x15" edged cookie sheet.
- Refrigerate for atleast 1 hour, then break into pieces.
Nutrition Facts : Calories 2126.3, Fat 134.8, SaturatedFat 63.2, Cholesterol 42.3, Sodium 281.5, Carbohydrate 209.4, Fiber 11.4, Sugar 187.5, Protein 35.5
PISTACHIO-CRANBERRY-CANDIED ORANGE BARK
Provided by Food Network Kitchen
Time 1h20m
Yield 1 pound bark
Number Of Ingredients 4
Steps:
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
- Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. 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-PISTACHIO BARK
Enjoy this cranberry bark that's made with pistachio nuts - a perfect dessert for gift-giving.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Spray cookie sheet with cooking spray; line with waxed paper. In large microwavable bowl, microwave candy coating on Medium (50%) 1 minute; stir. Microwave 1 minute longer, stirring after 30 seconds, or until smooth.
- Stir in cranberries, nuts and orange peel. Spread on cookie sheet. Refrigerate 30 minutes. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 201, Carbohydrate 26 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 25 mg
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
The original of this slightly tweaked recipe came from the food section of the Los Angeles Times, probably sometime in February 2010!, & I'm sure that RecipeZaar won't let me list the original chocolate which is 4 bars (3.5-ounces each) white chocolate (Lindt Swiss Classic). Preparation time does not include the time needed for the bark to chill & cool completely!
Provided by Sydney Mike
Categories Candy
Time 5m
Yield 1 pound, 25 serving(s)
Number Of Ingredients 3
Steps:
- Place the white chocolate in a microwave-proof glass bowl, uncovered, & melt it in that appliance on 50% power, starting with 1 minute, then stirring & adding 20- to 30-second increments until completely melted. BE SURE TO WATCH IT CAREFULLY ~ Once it is totally melted, proceed.
- Add nuts & berries, stirring to combine, then spread this mixture to the thickness desired on a parchment-lined baking tray.
- Refrigerate 5 to 10 minutes, then remove the tray & let it set in a cool place.
- When completely cooled, cut or break into pieces & store in an airtight container.
Nutrition Facts : Calories 105.2, Fat 6.6, SaturatedFat 3.3, Cholesterol 3.3, Sodium 14.4, Carbohydrate 10.6, Fiber 0.5, Sugar 9.7, Protein 1.6
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