Thursday, December 21, 2017

Chocolate Holiday Bark w/ Pecans & Cranberries

I always post a chocolate bark during the holidays....French mendiants being my favorite with the little dried fruits and nuts.

Instagram inspired me once again......late night trolling I found this lick smacking sounding recipe on The Kitchen McCabe's instagram page.

I found the recipe and whipped up a's that easy.

The combo of toasted nuts, maple syrup. black pepper, sea salt and chocolate were divine!

She used dried cranberries, but craisins aren't my thing, so I opted to use fresh cranberries and loved the results!

You can whip this up in no time. It hardens in the fridge in less than an hour.


Maple Pecan Chocolate Bark w/ Cranberries (adapted from The Kitchen McCabe):

3 cups raw pecan halves (some broken up into pieces)
1 cup dried cranberries (raisins would be good too)
zest of 2 small oranges
1 teaspoon cinnamon
1 1/2 teaspoons cracked black pepper (yup! use it all)
2 teaspoons vanilla
1/2 cup maple syrup
1-2 teaspoons Maldon sea salt
12 ounces dark chocolate chip (semisweet 70%)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Place the pecan halves, pecan pieces, cranberries, orange zest, cinnamon, pepper, vanilla, and maple syrup in a saucepan and stir to combine. Bring the syrup to a boil over medium/high heat. Stirring constantly, cook for 2-3 minutes, or until the syrup has been completely absorbed by the nuts.

Remove nuts from heat and pour onto the parchment lined baking sheet. Spread the nuts out into a single layer.
Let cool and harden completely. Will be like brittle.

While the nuts cool, line another baking sheet with parchment paper.

Place the chocolate chips in a saucepan and place over medium/low heat (you can also melt chocolate in the microwave in a glass bowl in 45 second bursts). Stir occasionally, until the chocolate is completely melted and smooth.

Pour the chocolate over the parchment lined sheet and smooth the chocolate out to a thickness of 1/4 inch.

Break up the cooled pecans and place them evenly over the surface of the chocolate, working quickly while the chocolate is still warm.

Set the chocolate aside for several hours to set (the fridge works in an hour). Once the chocolate has set, break up into pieces and start snacking!


Sam Hoffer / My Carolina Kitchen said...

I made some chocolate bark yesterday and mine was no where near as pretty as yours. The idea of using fresh cranberries sounds very appealing too. I must give this a try.
Happy holidays,

Kathy said...

Hi Stacey,
Happy Birthday! I think you left out a portion of the directions for the chocolate holiday bark. My e-mail recipe doesn’t include baking the nut mixture for 20-25 min. My nuts never became like brittle. Thanks , Kathy

Stacey Snacks said...

I never baked my nuts.....I didn't leave it out of the recipe......, I cooked everything in a saucepan then poured it out as I always do with candied nuts on a paper lined baking sheet.

The nuts hardened and most of the syrup was when I broke it up onto the melted chocolate it worked out perfectly!

I don't always follow the recipes exactly, as you know......I hope your bark was still ok?

Merry HappY!

Kathy said...

Thanks for you reply! I actually put the entire pan in the oven.....nuts, chocolate and cranberries for 20 minutes. Took it out, let it cool a bit and then in the frig. Delicious! Not as pretty as yours but definitely tasty.

Ciao Chow Linda said...

Love the idea of black pepper. I'd love to try this with some dried cherries too.

Why not see 7.3 Injectors said...

This bark was absolutely wonderful. The cranberries added a nice touch to the chocolate and pecans.