Best 6 Cashew Cranberry Bark Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Cashew Cranberry Bark recipe. This delectable treat is a perfect blend of sweet and tangy, with a satisfying crunch that will keep you coming back for more. The combination of creamy white chocolate, chewy cranberries, and roasted cashews creates a textural experience that is both satisfying and delightful. Perfect for the holiday season, this bark is sure to be a hit at any gathering.

In addition to the classic Cashew Cranberry Bark, we also offer a variety of tempting variations to suit every taste. Try our decadent Dark Chocolate Cashew Bark for a richer, more intense flavor, or our White Chocolate Cranberry Pistachio Bark for a nutty twist. If you prefer something a little more indulgent, our Salted Caramel Cashew Bark is sure to satisfy your sweet tooth. And for those with dietary restrictions, our Vegan Cashew Cranberry Bark is a delicious and allergy-friendly option.

With easy-to-follow instructions and helpful tips, our Cashew Cranberry Bark recipe is perfect for bakers of all skill levels. Whether you're a seasoned pro or just starting out, you'll be able to create this delicious treat in no time. So gather your ingredients, preheat your oven, and let's get started on this delightful journey of flavors!

Let's cook with our recipes!

PISTACHIO CRANBERRY BARK



Pistachio Cranberry Bark image

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

2 cups semisweet chocolate chips
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
5 ounces white candy coating, melted

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.

DARK CHOCOLATE BARK



Dark Chocolate Bark image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 24 pieces

Number Of Ingredients 5

9.5 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup dried apricots, chopped
1/2 cup dried cranberries

Steps:

  • Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
  • Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
  • Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams

WHITE CHOCOLATE BARK



White Chocolate Bark image

Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 16 pieces

Number Of Ingredients 4

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

Steps:

  • Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
  • Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
  • Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
  • Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

CRANBERRY CASHEW CHOCOLATE BARK



Cranberry Cashew Chocolate Bark image

Looking for a candy combo of chocolate, cranberry & cashew I caem across this recipe at candy.about.com, & it suited my needs perfectly! However, if your situation includes the bark sitting around a long time in warm temperatures, it's suggested that 'real' chopped chocolate be used & tempered so that it won't melt in the heat!

Provided by Sydney Mike

Categories     Berries

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4

1 1/2 cups semi-sweet chocolate chips, divided
1 1/2 cups white chocolate chips, divided
2/3 cup dried cranberries, divided
2/3 cup cashews, toasted, salted, coarsely chopped, divided

Steps:

  • Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
  • In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
  • In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
  • When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
  • Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
  • In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
  • Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
  • While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
  • Place baking sheet in refrigerator to set chocolate, about 30 minutes.
  • Once firm, peel candy away from foil, & break candy into small pieces.
  • Store bark in airtight container for up to a week in the refrigerator.

Nutrition Facts : Calories 157, Fat 10, SaturatedFat 5.1, Cholesterol 2.7, Sodium 42.2, Carbohydrate 17.5, Fiber 1.1, Sugar 14.8, Protein 2

4-INGREDIENT VEGAN CASHEW BARK



4-Ingredient Vegan Cashew Bark image

The simplest, most delicious vegan cashew bark you'll find. Oh, and it's not just for the holiday season, it's incredible all year long!

Provided by Lauren Gardiner

Time 40m

Yield 10

Number Of Ingredients 4

½ cup vegan chocolate chips
2 tablespoons almond butter
1 teaspoon maple syrup
¼ cup chopped cashews

Steps:

  • Line a shallow baking dish with parchment paper.
  • Combine chocolate chips, almond butter, and maple syrup in a microwave-safe dish. Microwave in 30-second intervals, stirring after each interval, until chocolate has melted. Add chopped cashews and spread mixture onto the prepared baking dish.
  • Refrigerate until firm, about 30 minutes. Cut into squares.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 9 g, Fat 8.6 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 36.4 mg, Sugar 0.7 g

CRANBERRY ALMOND BARK



Cranberry Almond Bark image

The addition of dried cranberries makes this almond bark extra special. It looks impressive but is really quick and easy to make. -Elizabeth Hodges, Regina Beach, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pound.

Number Of Ingredients 4

8 ounces white baking chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup whole blanched almonds, toasted
3/4 cup dried cranberries

Steps:

  • In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the bark will taste. Use fresh cranberries, crunchy cashews, and a good-quality white chocolate.
  • Don't overcook the white chocolate. Overcooked white chocolate is grainy and unpleasant. Melt it slowly and carefully, stirring constantly.
  • Let the bark cool completely before cutting it. This will help to prevent it from crumbling.
  • Store the bark in an airtight container in the refrigerator. It will keep for up to 2 weeks.
  • Garnish the bark with additional cranberries, cashews, or a drizzle of melted white chocolate before serving. This will make it even more festive.

Conclusion:

Cashew Cranberry Bark is a delicious and easy-to-make holiday treat. It's perfect for gift-giving or enjoying at home. With its sweet and tart flavor, and crunchy texture, this bark is sure to be a hit with everyone who tries it.

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