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
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
This is a Taste Of Home recipe that originally called for 1 1/4 cups dried cherries. Since I find the white chocolate to be so sweet I subbed cranberries to give it a little tartness. I buy the pistachios already roasted to save time and if I can find peeled ones that's even better. I think next time I make this I'm going to double the cranberries and pistachios - I'll come back and post my thoughts on doubling these ingredients after a taste test. This makes a very pretty and festive looking bark for the holidays. Also, I find Merckens has a much better taste so if possible use Merckens which is sometimes packaged under the brand name of CK Products.
Provided by Luby Luby Luby
Categories Candy
Time 2h15m
Yield 4 Pounds
Number Of Ingredients 4
Steps:
- Line a 15x10x1 inch baking sheet with foil and set aside.
- In a microwave safe bowl melt chips and candy melts on medium high heat for 1 minute then stir.
- Continue to melt at 30 second intervals stirring each time until all candy is melted.
- Stir in cranberries and pistachios, mixing well.
- Spread on prepared pan and let sit until firm about 2 hours.
- When firm remove foil and break into pieces.
- Alternatively, refrigerate for 20 minutes and using a sharp knife score surface of candy making diamond shapes about 1/8 inch deep.
- Refrigerate 40 minutes longer or until set.
- Cut along scored lines into diamonds.
- Store in airtight container in cool location.
Nutrition Facts : Calories 1724.6, Fat 100.1, SaturatedFat 51.7, Cholesterol 35.7, Sodium 386.6, Carbohydrate 196.5, Fiber 6.4, Sugar 181.4, Protein 23.2
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CRANBERRY PISTACHIO BARK | WHOLEFULLY
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4.7/5 (6)Total Time 20 minsCategory DessertsCalories 220 per serving
- In a double boiler over medium-low heat, melt the dark chocolate, stirring constantly, until very smooth. Pour chocolate into the prepared baking pan. Spread into an even layer. Let cool completely.
- Clean out the double boiler, then add the white chocolate. Melt over medium-low heat, stirring constantly until very smooth. Pour over the cooled dark chocolate and spread into an even layer.
- Immediately sprinkle on the cranberries and pistachios. Press lightly on top to seat them into the dark chocolate.
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