Best 5 Cranberry Pistachio Christmas Bark In 10 Minutes Recipes
Indulge in a festive treat with our Cranberry Pistachio Christmas Bark, a delectable confection that combines sweet and tart flavors with a delightful crunch. This easy recipe, ready in just 10 minutes, is perfect for holiday baking and gift-giving. Discover a medley of textures and flavors in each bite, from the tangy cranberries to the nutty pistachios, coated in rich white chocolate. With its vibrant red and green hues, this bark is a feast for the eyes and a joy to share with loved ones.
In addition to the classic Cranberry Pistachio Christmas Bark, we offer variations to suit every taste. For a tropical twist, try our Pina Colada Bark, which features a blend of pineapple, coconut, and macadamia nuts. If you prefer a more decadent treat, our Chocolate Peanut Butter Bark is the perfect choice, combining creamy peanut butter with rich dark chocolate. And for a touch of elegance, our Peppermint Bark is a delightful combination of white chocolate and crushed candy canes. With so many options to choose from, you're sure to find a Christmas bark recipe that will satisfy your sweet cravings and spread holiday cheer.
PISTACHIO CRANBERRY BARK
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
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.
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
Steps:
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
CRANBERRY-PISTACHIO CHRISTMAS BARK IN 10 MINUTES
The perfect Christmas treat, one that stands out on any cookie platter. Speckled with festive red craisins and green pistachios and smothered in creamy white chocolate. A little salty, a little sweet in just a very little time. Perfect. My Photo
Provided by Family Favorites
Categories Candies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Line small cookie sheet with parchment paper. Shell pistachios, if necessary. Rough chop leaving big chunks.
- 2. Place white chocolate chips in a microwave safe bowl. Microwave for 30 seconds and stir. Then, microwave at 20 second increments until just melted.
- 3. Stir in 3/4 c. of pistachios and 3/4 c. craisins, reserving 1/4 c. of each.
- 4. Pour onto cookie sheet smoothing to desired thickness. Sprinkle with reserved craisins and pistachios. Place in fridge for 30-60 minutes until hardened. Cut into serving pieces or break into rustic chunks.
CRANBERRY-PISTACHIO BARK
Enjoy this cranberry bark that's made with pistachio nuts - a perfect dessert for gift-giving.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Spray cookie sheet with cooking spray; line with waxed paper. In large microwavable bowl, microwave candy coating on Medium (50%) 1 minute; stir. Microwave 1 minute longer, stirring after 30 seconds, or until smooth.
- Stir in cranberries, nuts and orange peel. Spread on cookie sheet. Refrigerate 30 minutes. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 201, Carbohydrate 26 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 25 mg
PISTACHIO-CRANBERRY-CANDIED ORANGE BARK
Provided by Food Network Kitchen
Time 1h20m
Yield 1 pound bark
Number Of Ingredients 4
Steps:
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
- Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. 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.
Tips:
- Use high-quality chocolate: The better the chocolate, the better the bark will be. Look for chocolate with a high cocoa content (70% or higher) and a smooth, creamy texture.
- Chop the nuts and cranberries finely: This will help them to distribute evenly throughout the bark. You can use a food processor or a sharp knife to chop them.
- Line the baking sheet with parchment paper: This will help to prevent the bark from sticking to the pan and make it easier to remove.
- Spread the chocolate evenly: Use a spatula or offset knife to spread the melted chocolate evenly over the baking sheet. The chocolate should be about 1/4-inch thick.
- Sprinkle the nuts and cranberries evenly over the chocolate: Use your hands or a spoon to sprinkle the nuts and cranberries evenly over the melted chocolate. Press them down gently to help them adhere.
- Chill the bark: Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is set. You can also freeze the bark for up to 2 weeks.
- Break the bark into pieces: Once the chocolate is set, break the bark into pieces using your hands or a sharp knife.
Conclusion:
Cranberry pistachio Christmas bark is a delicious and easy-to-make treat that is perfect for the holiday season. With just a few simple ingredients, you can create a festive and flavorful bark that everyone will love. This bark is also a great gift idea for friends and family.
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