Cranberry Ginger Bark Recipe

Cranberry Ginger Bark Recipe
Cranberry Ginger Bark Recipe photo by Taste of Home
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Cranberry Ginger Bark Recipe

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Need an item for a seasonal bake sale, cookie exchange or party...then try this treat. The crystallized ginger add such a special touch to this lovely looking bark.—Taste of Home Test Kitchen
MAKES:
26 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
26 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 18 ounces white baking chocolate, chopped
  • 2/3 cup dried cranberries
  • 2/3 cup crystallized ginger, chopped
  • 2/3 cup lightly salted cashews
  • 2 ounces dark chocolate chips

Directions

In a microwave, melt white chocolate: stir until smooth. Combine the cranberries, ginger and cashews. Remove 2/3 cup and set aside. Stir remaining cranberry mixture into melted chocolate.
Spread onto a waxed paper-lined baking sheet. Sprinkle with reserved cranberry mixture. Refrigerate for 30 minutes or until firm.
In a microwave, melt dark chocolate chips; stir until smooth. Drizzle over candy. Chill until firm. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.
Originally published as Cranberry Ginger Bark in Taste of Home Christmas Annual Annual 2011, p143

Nutritional Facts

1 ounce: 172 calories, 9g fat (5g saturated fat), 4mg cholesterol, 31mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 18 ounces white baking chocolate, chopped
  • 2/3 cup dried cranberries
  • 2/3 cup crystallized ginger, chopped
  • 2/3 cup lightly salted cashews
  • 2 ounces dark chocolate chips
  1. In a microwave, melt white chocolate: stir until smooth. Combine the cranberries, ginger and cashews. Remove 2/3 cup and set aside. Stir remaining cranberry mixture into melted chocolate.
  2. Spread onto a waxed paper-lined baking sheet. Sprinkle with reserved cranberry mixture. Refrigerate for 30 minutes or until firm.
  3. In a microwave, melt dark chocolate chips; stir until smooth. Drizzle over candy. Chill until firm. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.
Originally published as Cranberry Ginger Bark in Taste of Home Christmas Annual Annual 2011, p143

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