Sunday, October 30, 2011

Baker's Chocolate Holiday Bark

I don't know about you, but I love chocolate bark of all kinds, be it peppermint, fruit and nut or any other variety. There's just something so festive about it. So here is the first in a line-up of several holiday barks for you to experiment with and (hopefully) enjoy. This one was first featured on but I have added a few extra twists to make it a bit unique. Please remember, as in all recipes using chocolate, use the best grade of chocolate you can afford to make the finished product as delicious as possible.

Baker's Chocolate Holiday Bark
  • 1 pkg (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
  • 1 pkg (6 squares) BAKER'S White Chocolate, chopped
  • 1/2 c dried cranberries
  • 1/2 c dried apricots

  1. Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on the package. Be especially careful that the white chocolate doesn't scorch! 
  2. Add half each of the almonds, cranberries and apricots to each chocolate and stir well until blended.
  3. Drop spoonfuls of the chocolate mixture onto waxed paper-covered baking sheet, alternating colors and use knife to cut through or swirl the chocolate mixtures several times to create a marble effect
Refrigerate 1 hour or until firm. Break into 24 pieces. Stir in tightly covered container at room temperature.

  • Omit semi-sweet chocolate and apricots. Prepare as directed, using 2 packages (6 squares each) BAKER'S Premium White Baking Chocolate and stirring 1/2 c each dried cranberries and slivered almonds into the melted white chocolate before spooning onto prepared baking sheet as before.
  • Instead of cranberries, use candied red and green cherries (and apricots, if desired) in white chocolate. This gives a jeweled effect.
  • Make a dark almond bark using BAKER's Dark Chocolate and Planter's Slivered Almonds along with your choice of dried fruit for color and texture

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