Sweets for
the Sweet
Written By Catherine Newman
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Cranberry Snowfall Chocolate Bark
makes about 2 pounds, enough for 4 gift boxes
White chocolate seems at least as oxymoronic to me as jumbo shrimp, but whatever. My kids eat it up. It makes a festive and surprisingly tasty backdrop to the gorgeous red of the cranberries. This bark is easy, pretty, and always well received.
Ingredients:
1 cup dried cranberries (preferably orange- flavored)
1 teaspoon finely grated orange zest
1/4 teaspoon orange extract (optional)
1/2 cup walnuts
2 (11- or 12-ounce) bags white chocolate chips
Heat oven to 250. Line a 12-by-17-inch jelly roll pan (or rimmed baking sheet) with parchment paper. In a food processor fitted with a steel blade, pulse together cranberries, orange zest, extract, and walnuts (or chop them with a large knife). Spread mixture over the prepared pan to within 1 1/2 inches of the edges, then evenly cover that mixture with the chocolate chips and put the pan in the oven. When the chips just start to look melty (5 minutes or so), take them out of the oven and use a rubber spatula to spread them evenly over the parchment. Chill until firm, about half an hour, then break into pieces.
Tall Order
We stacked the bark in clear Amac boxes ($2, 2 5/16 by 6 3/16 inches, containerstore.com) topped with 5-inch fireworks bows ($33 for 12, amazon.com). Keep the barks separate to avoid flavor mixing.
