CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
WINTER DRIED FRUIT AND NUT CHOCOLATE BARK
Provided by Bon Appétit Test Kitchen
Categories Chocolate Ginger Nut Dessert Christmas Vegetarian Quick & Easy Low Cal High Fiber Dried Fruit Fall Winter Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 1 pound
Number Of Ingredients 5
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.
CHOCOLATE FRUIT N NUT COOKIES
Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT 'N NUT DROP SUGAR COOKIE RECIPE
Celebrate the season with delicious flavor, and check out this Fruit 'n Nut Drop Sugar Cookie Recipe. Chock-full of dates, walnuts and candied cherries, this delectable Fruit 'n Nut Drop Sugar Cookie Recipe is sure to become a holiday tradition.
Provided by My Food and Family
Categories Dairy
Time 41m
Yield Makes about 4 doz. or 24 servings, 2 cookies each.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
- Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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FRUIT AND NUT CHOCOLATE BARK - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Estimated Reading Time 4 minsServings 12-18
- Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
- Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!
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4.7/5 (6)Total Time 25 minsCategory DessertCalories 109 per serving
- Set a medium skillet over medium heat. When hot, add in the walnuts and pecans and cook, stirring frequently, for about 2 to 3 minutes, until lightly toasted and fragrant. Remove from the heat and allow to cool slightly (about 10 minutes).
- Meanwhile, set 20 mini muffin liners on a parchment or wax paper lined baking sheet (you can also put them in a mini muffin pan, but I find it easier when scooping to just use the baking sheet - makes less of a mess!).
- Add the dark chocolate chips to a medium-sized microwave safe bowl. Microwave in 30 second intervals, stirring after each, until the mixture is smooth (alternatively, you can use a double boiler).
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