Indulge in a delightful culinary journey with Cranberry Almond Apricot Bark, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable treat, crafted with a combination of dried cranberries, almonds, apricots, white chocolate, and a hint of coconut, offers a symphony of sweet, tart, and crunchy sensations. Whether you're a seasoned baker or just starting your kitchen adventures, this easy-to-follow recipe promises a gratifying experience. So, gather your ingredients, preheat your oven, and prepare to create a masterpiece that will impress friends and family alike.
**Other recipes you can find in the article:**
- **Cranberry Almond Apricot Bites:** These bite-sized treats offer a concentrated burst of flavor, perfect for a quick snack or as an elegant addition to your dessert table.
- **Cranberry Almond Apricot Clusters:** Experience a delightful combination of textures with these clusters, featuring a combination of dried cranberries, almonds, apricots, and white chocolate, coated in a delicate layer of coconut.
- **Cranberry Almond Apricot Granola:** Start your day with a nutritious and flavorful breakfast with this granola recipe, combining oats, nuts, seeds, and dried fruits, all coated in a sweet and tangy cranberry-apricot mixture.
- **Cranberry Almond Apricot Muffins:** These muffins are a delightful grab-and-go breakfast or afternoon snack, featuring a tender crumb, juicy cranberries, and a hint of almond and apricot.
- **Cranberry Almond Apricot Scones:** Indulge in a classic British treat with these scones, infused with the vibrant flavors of cranberries, almonds, and apricots. Serve them warm with a dollop of clotted cream and your favorite preserves.
HEALTHY CRANBERRY APRICOT BARS
Healthy cranberry apricot bars feature a tart, yet sweet, cranberries and apricot filling sandwiched between layers of buttery, crisp crust.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h5m
Number Of Ingredients 20
Steps:
- Place rack in the center of oven and preheat to 325 degrees F. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper so that the paper drapes out over two of the sides, then spray again.
- To prepare the filling, combine 2 cups cranberries, apricot jam, sugar, and cornstarch in a non-reactive heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring often, until the mixture is very thick and the cranberries burst, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.)
- Stir in the remaining 1 cup cranberries, ginger, dried apricots, and 1/2 teaspoon vanilla. Set aside.
- For the crust, whisk together the flour, Grape-Nuts, oats, brown sugar, salt, cinnamon, nutmeg, and baking soda in a large bowl. In a small bowl, stir together the Greek yogurt, egg, 1/2 teaspoon vanilla, and almond. Pour over the flour mixture, stirring until moistened (the batter will be thick.) Drizzle melted butter over the top, then stir to incorporate.
- Press the mixture into the bottom of the prepared pan, reserving 1/3 cup for the topping. The layer will seem very thin but will rise when baked.
- Spread cranberry mixture evenly over the dough layer in the pan, using your fingers to distribute it evenly. Break the reserved flour mixture over the top (allowing some of the cranberry filling to show through.)
- Bake for 30-40 minutes, until the edges are golden. Let cool in pan for 1 hour, then remove bars from pan by lifting the parchment paper. Let cool completely before slicing.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 9), Calories 258 kcal, Carbohydrate 49 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 32 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 3 g
CRANBERRY ALMOND BARK
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
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.
FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)
At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.
Provided by justcallmetoni
Categories Candy
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
- Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
- Let cool completely. Break into pieces and serve.
Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8
SWIRLED ALMOND-APRICOT BARK
Provided by Food Network Kitchen
Time 1h25m
Yield 1 pound bark
Number Of Ingredients 5
Steps:
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
- Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. 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.
APRICOT-CHAI ALMOND BARK
No baking is needed with this easy layer and break-apart holiday treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
- Line 15x10x1-inch pan with waxed paper. In medium microwavable bowl, microwave 12 oz of the candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in 1/3 cup of the chopped almonds. Spread evenly in pan. Refrigerate 15 minutes or until set.
- In small bowl, mix apricot nectar, cinnamon, allspice, cardamom, vanilla and lemon peel; set aside. In medium microwavable bowl, microwave remaining 12 oz candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in apricot nectar mixture and dried apricots.
- Pour and spread over chilled bark. Sprinkle with remaining chopped almonds. Refrigerate at least 1 hour. Break into 2-inch pieces.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 5 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 19 g, TransFat 0 g
CRANBERRY NUT BARK
Studded with chunks or cranberries and nuts, this sweet creamy confection is the perfect last-minute gift! It's ready to wrap in less than 30 minutes, and everyone who tries it asks for more-and requests the recipe, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield About 1-3/4 pounds.
Number Of Ingredients 3
Steps:
- In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.
Nutrition Facts : Calories 250 calories, Fat 13g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
BAKER'S ONE BOWL CRANBERRY BARK
Try BAKERS ONE BOWL Cranberry Bark. Peppermint bark is usually in the holiday spotlight, but this festive white-chocolatey cranberry bark will be certain to steal the dessert table show.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2524 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CRANBERRY ALMOND BARK
Make and share this Cranberry Almond Bark recipe from Food.com.
Provided by Sydney Mike
Categories Candy
Time 8m
Yield 1 pound, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a mocrowavable container, melt white chocolate at 70% power for 1 minute, then stir before microwaving at additional 10-to-20 second intervals, stirring until smooth, then repeat with the semisweet chocolate.
- Stir the almonds & cranberries into the white chocolate, & thinly spread this mixture onto a waxed paper-lined baking sheet.
- With a spoon, drizzle semisweet chocolate over the white chocolate, & then, with a knife, cut through the chocolate mixture to swirl the darker chocolate somewhat.
- Chill until firm, then break into pieces before refrigerating in an airtight container.
Nutrition Facts : Calories 190.6, Fat 16.4, SaturatedFat 8.7, Cholesterol 2.4, Sodium 15, Carbohydrate 14.1, Fiber 4.1, Sugar 7.2, Protein 4.3
Tips:
- Use fresh cranberries. Fresh cranberries have a tart and tangy flavor that is perfect for this bark. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Choose high-quality almonds. The almonds in this bark add a nice crunch and flavor. Be sure to use high-quality almonds that are fresh and not rancid.
- Use dried apricots that are soft and chewy. The dried apricots in this bark add a sweet and chewy texture. Be sure to use dried apricots that are soft and chewy, not hard and dry.
- Use a good quality white chocolate. The white chocolate in this bark is the main ingredient, so it's important to use a good quality chocolate. Look for a chocolate that is smooth and creamy, with a rich flavor.
- Don't overcook the white chocolate. White chocolate is very delicate and can easily be overcooked. Be sure to cook it over low heat and stir it constantly until it is melted and smooth.
- Let the bark cool completely before cutting it. This will help to prevent the bark from breaking or crumbling.
Conclusion:
Cranberry Almond Apricot Bark is a delicious and easy-to-make treat that is perfect for any occasion. It's a great way to use up fresh cranberries and dried apricots, and it's also a great gift for friends and family. With its sweet and tangy flavor, and its crunchy and chewy texture, this bark is sure to be a hit with everyone who tries it.
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