Let the baking begin! Our holiday baking has officially started. Today I made Cranberry White Chocolate Bark.
I chose this recipe to kick off the season because it's super easy, and you can whip up a batch in no time.
All you need is dried cranberries, almonds, and white baking chocolate. That's it!
First, unwrap all those squares of white chocolate and put them into a microwave safe bowl, or in my case a Pyrex Measuring Cup. Then microwave it on high, checking every minute or two and stirring.
This was after three minutes.
Meanwhile, chop your almonds that you toasted before you started melting the chocolate. Yeah, I forgot to mention that part, sorry.
But this recipe is so easy, I hope you'll forgive me.
I like to use this Pampered Chef Food Chopper to chop nuts, because I detest chasing my nuts around the kitchen when I'm in a hurry. The only thing I chop with this baby is nuts. It's very satisfying too, because you can really whomp down on it and it won't hurt anything or make a mess.
Once the chocolate is all melted, add the cranberries.
And the nuts.
Then spread it all out on a jelly roll pan lined with wax paper and refrigerate for an hour.
And okay, I know this part doesn't present itself well. It looks a little like someone's lunch came back up, yes, but really, you need to just get over that.
Once you break it up you can really see the cranberries and it looks pretty.
Finally, break the bark into pieces. I like to use food prep gloves for this part so I don't leave fingerprints on the bark.
And Ta-DA! Isn't it pretty? I told ya.
And you know I didn't forget your recipe card either. Enjoy!