Instructions

Prevent your screen from going dark as you follow along.

  1. Toss the cranberries and pecans together. Set them aside.

  2. Melt the dark chocolate, and spread it into an 8" x 12" oval on parchment paper.

  3. Allow the chocolate to set, but not harden completely.

  4. Melt the white chocolate. For best results (and a hard, shiny finish), consider tempering the chocolate rather than just melting it. 

  5. Mix the melted white chocolate with about 3/4 cup of the cranberries and pecans. Spread this over the dark chocolate.

  6. Sprinkle the rest of the nuts and fruit on top, pressing them in gently.

  7. Allow the candy to cool until hardened, then break it into chunks.

Tips from our Bakers

  • For a tasty peppermint version of this candy, omit the cranberries and nuts. Add 3 to 5 drops peppermint oil to the dark chocolate (optional); reduce the white chocolate to 2 cups, and add 2 tablespoons peppermint crunch or crushed candy canes to the melted white chocolate. Sprinkle an additional 2 tablespoons peppermint crunch or crushed candy canes on top.
  • For a cookies and cream version of this candy, omit the cranberries and nuts. Add 1 cup chocolate wafer cookie pieces (5 1/8 ounces, from five 2 3/4" cookies) to the melted white chocolate. Sprinkle an additional cup of cookie pieces on top of the bark before allowing it to harden.
  • Not a fan of white chocolate? Simply use 2 pounds of dark chocolate, melting it all together (no layers) and stirring in/spreading on top the cranberries and nuts as directed.

Baker’s Resources