Cashew Cranberry Bark Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
• In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
• In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
• When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
• Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
• In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
• Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
• While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
• Place baking sheet in refrigerator to set chocolate, about 30 minutes.
• Once firm, peel candy away from foil, & break candy into small pieces.
• Store bark in airtight container for up to a week in the refrigerator.

Steps:

• Preheat oven to 350°F.
• Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the cranberries and cashews. Chill for 10 minutes.
• Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275°F.
• Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container. They will keep for a few days, but I suggest freezing half. They taste great frozen!

Steps:

• melt 3/4 lb of chocolate pieces in a double boiler at 115 degrees F, then add 1/4 lb and melt at 85 degrees F, stirring the chocolate gently
• add in nuts and cranberries
• line a jelly roll pan with parchment paper and put chocolate, nut and cranberry mixture onto parchment in the jelly roll pan and spread thinly
• place in refrigerator until cool, then break into small pieces and store in air tight container

Steps:

• melt 3/4 lb of the chocolate in double boiler at 115F then add the remainder, stir and melt completely at 85F
• add in nuts and cranberries; may add more nuts if desired
• line a 12x16 jelly roll pan with parchment paper, spread the nut, chocolate and cranberry mixture thinly on the paper
• refrigerate till firm, then chop into small pieces and store in airtight container

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.