I adore chocolate bark. It’s one of the easiest candies to make and you can cram whatever you want into your favorite chocolate variety – white, milk, semi-sweet, bittersweet or a combination of chocolates swirled together. I had fun with this sensational bark because I blended flavors and textures: salty, crisp pretzels, chewy, sweet cranberries and crunchy, nutty almonds. You can change the recipe to create whatever you want – swap peanuts for almonds and/or dried cherries for cranberries (and you can leave out the pretzels). Or ditch the nuts and fruit and just add pretzels. Because the chocolate is white and the cranberries are red, I think this makes an excellent gift for friends and family (for the ultimate holiday colors, use green pistachios and dried cherries or cranberries). Once the chocolate hardens, break the bark into pieces and place them in a cookie tin or decorative box adorned with ribbon (I went simple this year and brought the bark to my boys’ teachers on foiled-line paper plates with plastic wrap and a big silver bow). Happy Holidays!
White Chocolate Bark With Cranberries, Almonds and Pretzels
24 ounces white chocolate chips or pieces
1 cup halved pretzel sticks
1 cup halved whole natural almonds
1 cup sweetened dried cranberries
Line a baking sheet with parchment or wax paper. Set aside.
Melt the chocolate in a double boiler over simmering water or in the microwave on HIGH (when using the microwave, check and stir the chocolate every 30 seconds to make sure it doesn’t burn). Fold in pretzels, almonds and cranberries. Pour mixture onto parchment paper and spread out to 1/2-inch thickness. Cool until hard (refrigerate to speed cooling if desired). Break or cut bark into pieces and store in airtight containers.
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Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Takes 5” and “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.