Cranberry Nut Chocolate Bark

With its delicious white and dark chocolate layers, festive red cranberries, and crunchy pecans, this holiday candy is irresistible — and easy.

Hands-on: 10 to 15 min | Yield: about 2 dozen pieces

Ingredients

• 1 cup dried cranberries
• 3/4 cup toasted diced pecans
• 2 2/3 cups chopped semisweet or bittersweet chocolate, melted
• 2 2/3 cups chopped white chocolate, melted

Instructions

1. Toss the cranberries and pecans together. Set them aside.
2. Melt the dark chocolate, and spread it into an 8 x 12 inch oval on parchment paper.
3. Allow the chocolate to set, but not harden completely.
4. Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans.
5. Spread this over the dark chocolate.
6. Sprinkle the rest of the nuts and fruit on top, pressing them in gently.
7. Allow the candy to cool until hardened, then break it into chunks.

Notes

For a tasty peppermint version of this candy, omit the cranberries and nuts. Add 3 to 5 drops peppermint oil to the dark chocolate (optional); reduce the white chocolate to 2 cups, and add 2 tablespoons peppermint crunch or crushed candy canes to the melted white chocolate. Sprinkle an additional 2 tablespoons peppermint crunch or crushed candy canes on top.

For a cookies and cream version of this candy, omit the cranberries and nuts. Add 1 cup chocolate wafer cookie pieces (5 1/8 ounces, from five 2 3/4 inch cookies) to the melted white chocolate. Sprinkle an additional cup of cookie pieces on top of the bark before allowing it to harden.

Nutrition

Per serving: Serving Size: 1 piece Servings Per Batch: 24 pieces Amount Per Serving: Calories: 224 Calories from Fat: 116 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g. Cholesterol: 2mg Sodium: 20mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 25g Protein: 3g

Attribution

Recipe and photo used with permission from: King Arthur Flour