Almond Craisin Bark
I have never measured the amount of craisins and almonds I use. I just eyeball it to my own taste.
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- 1 lb
- white chocolate discs (i always use ghiardelli..discs, not chips)
- To taste
- whole almonds. roasted & chopped
- To taste
- dried cranberries (craisins)
- 1 tsp
- orange extract
* to roast almonds- spread almonds on a sheet pan and drizzle with a tiny bit of oil. Toss the almonds around until evenly coated. Brown in an oven at 350 degrees until lightly browned. This is a fairly quick process, so keep an eye on them. If they brown too much they will taste bitter. Take almonds out of oven and sprinkle with salt immediately (optional). Cool before using.
Microwave- heat chocolate at 30 second intervals in a glass bowl. Scrape bowl and stir chocolate between each interval. White chocolate burns very easily, so make sure to not do more than 30 seconds at a time.
Store bark in an airtight container at room temperature for several weeks. Enjoy!
I have made all kinds of barks in the same way but I just substituted the ingredients mixed in. Cookies and cream bark with chopped Oreos is always a hit as well as salted carmel pretzel bark (chopped pretzels and chunks of carmel)
Be creative and have fun with it!