Salted Cranberry Pecan Bark~ The perfect combination of sweet and salty flavors
Creating delicious, yet easy to make treats is a favorite past time of mine. Over the years I have learned that I love to make delicious recipes, but I am always so much happier if they are easy to make.
You can make a statement with your recipes without spending all day in the kitchen.
Christmas is a time where I love to give gifts that I have made in the kitchen. It is fun for me to create scrumptious food and share it with those I love.
This year I created Salted Cranberry Pecan Bark after tasting a salted peppermint bark at Williams Sonoma that I loved.
I have found that I love just the hint of salt on my sweet treats. It is a little surprise to the tongue that also helps to bring out the flavor of the dessert.
The salt also helps cut the sweetness just a tad which I like.
How to make chocolate bark:
This bark recipe is made in the Microwave and is a wonderful recipe to get the kids involved in. I
believe that we should have our kids help in the kitchen as much as possible. They need to learn the important life skill of preparing food.
Depending upon their age they can help stir the chocolate, push the buttons on the microwave or help spread the chocolate mixture on the pan.
Another fun step for them is breaking the bark apart. Look for ways to make cooking and baking exciting, fun and interesting for kids.
Have them get their hands into it. Let them learn under your supervision. You will also make great memories doing this.
How to store:
Salted Cranberry Pecan Bark can be made ahead and stored covered, at room temperature for a week. But I can almost guarantee that it won’t last that long. It’s just that good.
More easy candy recipes:
Salted Cranberry Bark
chocolate bark topped with chopped pecans, dried cranberries and sprinkled with course salt.
- 12 oz semi-sweet chocolate
- 1 tsp shortening
- 1/2 cup pecans, chopped
- 1/3 cup dried cranberries, chopped
- 1/4 tsp course salt
- 2 TBL dried cranberries, chopped
- 1/4 cup pecans, chopped
Place the chocolate chips and shortening in a microwave safe bowl
Microwave at 30 second increments, stirring each time the microwave stops
Do this 3-4 times, until all the chocolate is melted
Once the chocolate is melted and smooth add in the pecans and cranberries
Stir well to combine
Spread onto a wax paper covered baking sheet
With a spoon spread to about 1/4 inch thickness
Sprinkle the salt evenly over the top of the chocolate
Evenly Sprinkle the chopped cranberries and pecans over the top as well
Gently press the toppings into the bark
Refrigerate the bark for 30 minutes or until set
Gently break apart with your hands into bite sized pieces
Store in an air tight container for up to a week