CRANBERRY-ALMOND-APRICOT BARK
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
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
CHOCOLATE ALMOND BARK
Provided by Geoffrey Zakarian
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a baking sheet or use a silicone baking mat (preferred).
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
- Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.
APRICOT-ALMOND RUGELACH
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
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.
DRIED FIG-SMOKED ALMOND BARK
Provided by Food Network Kitchen
Time 1h25m
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 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 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 almonds and figs into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with sea salt. 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.
CEREAL BARK
No need to cry over this spilled milk - it's cereal bark!
Provided by Food Network Kitchen
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Melt one 12-ounce bag white candy melts in the microwave in 30-second intervals, stirring. Spread the candy melts on a parchment-lined baking sheet in a puddle shape and sprinkle with cereal (unsweetened cereals like Cheerios taste best). Refrigerate until set, about 15 minutes, then break into pieces.
SPRINKLE BARK
Be careful when melting white chocolate in the microwave for this bark - it can scorch more easily than other kinds of chocolate. Check on it and stir often!
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 1 pound of sprinkle bark
Number Of Ingredients 2
Steps:
- Melt the white chocolate in a microwave-safe bowl in the microwave in 30-second intervals. Spread on a foil-lined baking sheet until about 1/4 inch thick.
- Top the white chocolate with blue sprinkles. Let set. Break into pieces.
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