Best Cranberry Bark Recipes

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CRANBERRY ALMOND BARK



Cranberry Almond Bark image

The addition of dried cranberries makes this almond bark extra special. It looks impressive but is really quick and easy to make. -Elizabeth Hodges, Regina Beach, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pound.

Number Of Ingredients 4

8 ounces white baking chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup whole blanched almonds, toasted
3/4 cup dried cranberries

Steps:

  • In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

PISTACHIO CRANBERRY BARK



Pistachio Cranberry Bark image

I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1 pound.

Number Of Ingredients 4

2 cups semisweet chocolate chips
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
5 ounces white candy coating, melted

Steps:

  • In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY-ALMOND-APRICOT BARK



Cranberry-Almond-Apricot Bark image

A friend made me a bag of this treat for Christmas and I had to get the recipe for this! A nice treat for the holidays--a perfect mix of cranberries, almonds, and apricots. Store in the refrigerator.

Provided by Catty96

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 4

12 (1 ounce) squares semisweet chocolate, chopped
½ cup chopped dried cranberries
½ cup slivered almonds
½ cup chopped dried apricots

Steps:

  • Line a baking sheet with a sheet of waxed paper.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
  • Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.3 g, Fat 13.6 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 1.2 mg, Sugar 24.4 g

CRANBERRY ALMOND BARK



Cranberry Almond Bark image

Make and share this Cranberry Almond Bark recipe from Food.com.

Provided by Sydney Mike

Categories     Candy

Time 8m

Yield 1 pound, 20 serving(s)

Number Of Ingredients 4

8 (1 ounce) white chocolate baking squares
3 (1 ounce) semisweet baking chocolate squares
3/4 cup whole almond, blanched, toasted
3/4 cup dried cranberries

Steps:

  • In a mocrowavable container, melt white chocolate at 70% power for 1 minute, then stir before microwaving at additional 10-to-20 second intervals, stirring until smooth, then repeat with the semisweet chocolate.
  • Stir the almonds & cranberries into the white chocolate, & thinly spread this mixture onto a waxed paper-lined baking sheet.
  • With a spoon, drizzle semisweet chocolate over the white chocolate, & then, with a knife, cut through the chocolate mixture to swirl the darker chocolate somewhat.
  • Chill until firm, then break into pieces before refrigerating in an airtight container.

Nutrition Facts : Calories 190.6, Fat 16.4, SaturatedFat 8.7, Cholesterol 2.4, Sodium 15, Carbohydrate 14.1, Fiber 4.1, Sugar 7.2, Protein 4.3

CRANBERRY NUT BARK



Cranberry Nut Bark image

Studded with chunks or cranberries and nuts, this sweet creamy confection is the perfect last-minute gift! It's ready to wrap in less than 30 minutes, and everyone who tries it asks for more-and requests the recipe, too.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield About 1-3/4 pounds.

Number Of Ingredients 3

1 pound white candy coating, coarsely chopped
1 cup dried cranberries
1 cup coarsely chopped macadamia nuts or pistachios, toasted

Steps:

  • In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.

Nutrition Facts : Calories 250 calories, Fat 13g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY MACADAMIA NUT BARK



Cranberry Macadamia Nut Bark image

This candy recipe is very pretty on gift trays and tasty too. If cranberries are not on hand, dried cherries or raisins will work beautifully in this recipe.

Provided by Cindy Carnes

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 24

Number Of Ingredients 3

1 pound white confectioners' coating
½ cup dried cranberries
1 (3.5 ounce) package macadamia nuts

Steps:

  • Line one 10x15 inch cookie sheet with aluminum foil.
  • Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
  • Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 13.8 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 13 g

CRANBERRY-PISTACHIO BARK



Cranberry-Pistachio Bark image

Enjoy this cranberry bark that's made with pistachio nuts - a perfect dessert for gift-giving.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 32

Number Of Ingredients 4

2 lb white chocolate-flavored candy coating, coarsely chopped
1 1/2 cups dried cranberries or cherries
1 1/2 cups salted pistachio nuts
1 teaspoon grated orange peel

Steps:

  • Spray cookie sheet with cooking spray; line with waxed paper. In large microwavable bowl, microwave candy coating on Medium (50%) 1 minute; stir. Microwave 1 minute longer, stirring after 30 seconds, or until smooth.
  • Stir in cranberries, nuts and orange peel. Spread on cookie sheet. Refrigerate 30 minutes. Break into 2-inch pieces. Store tightly covered at room temperature.

Nutrition Facts : Calories 201, Carbohydrate 26 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 25 mg

DARK CHOCOLATE ALMOND AND CRANBERRY BARK



Dark Chocolate Almond and Cranberry Bark image

Categories     Chocolate

Number Of Ingredients 3

1 bag 12 ounces Hershey's special dark chips (or 24 ounces for bigger pan)
1/2 cup unsalted toasted almonds (fairway) (1 cup for double recipe)
1/2 cup dried cranberries (1 cup for double recipe)

Steps:

  • LIne 8x8 WS baking pan (or 11 x 17 baking sheet if doing 2 bags of choc) with parchment paper, leaving overhangs on all sides; spray underneath with pam organic canola
  • Melt chocolate in medium pyrex (largest for double recipe) in the microwave. Start at 1 minute, 50% power, and then increments of 30 seconds or less near end.
  • Take off heat and stir occasionally while cools a bit.
  • When it is just warm and not hot, stir in almonds and cranberries.
  • Pour in pan and spread with small offset spatula. Make swirls on top.
  • Refrigerate 50 minutes until pretty set. Lift with parchment overhang. Let sit a few minutes if seems like it will crack when cutting.
  • Cut with 10 inch chef's knife. For 8 inch pan, 3 by 3, and then diagonally to get 18 triangles. Lift each piece with medium offset or hands. (For double, may need to transfer to wax lined volrath to go back in fridge to fully set after cutting.)
  • Store in airtight containers lined with wax paper in fridge.
  • actually, this chocolate tastess chalky in finish even day 2, so just stick with my ghir bittersweet and milk chocolate mix.

CRANBERRY ALMOND BARK CANDY



Cranberry Almond Bark Candy image

This recipe was given to me by my sister. There's a crunch with the cranberries but it is a delicious candy and vibrant colored. Hope you enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Candies

Time 20m

Number Of Ingredients 2

2 pkg white almond bark
2 pkg raw cranberries

Steps:

  • 1. On low heat melt almond bark in a large, heavy skillet, continuing to stir. When melted, Stir in raw cranberries. Turn off heat. Line cookie sheets with foil, drop candy on foil. Eat when set.

CRANBERRY CASHEW CHOCOLATE BARK



Cranberry Cashew Chocolate Bark image

Looking for a candy combo of chocolate, cranberry & cashew I caem across this recipe at candy.about.com, & it suited my needs perfectly! However, if your situation includes the bark sitting around a long time in warm temperatures, it's suggested that 'real' chopped chocolate be used & tempered so that it won't melt in the heat!

Provided by Sydney Mike

Categories     Berries

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4

1 1/2 cups semi-sweet chocolate chips, divided
1 1/2 cups white chocolate chips, divided
2/3 cup dried cranberries, divided
2/3 cup cashews, toasted, salted, coarsely chopped, divided

Steps:

  • Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
  • In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
  • In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
  • When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
  • Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
  • In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
  • Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
  • While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
  • Place baking sheet in refrigerator to set chocolate, about 30 minutes.
  • Once firm, peel candy away from foil, & break candy into small pieces.
  • Store bark in airtight container for up to a week in the refrigerator.

Nutrition Facts : Calories 157, Fat 10, SaturatedFat 5.1, Cholesterol 2.7, Sodium 42.2, Carbohydrate 17.5, Fiber 1.1, Sugar 14.8, Protein 2

CRANBERRY BUTTER CRUNCH BARK



Cranberry Butter Crunch Bark image

One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.-Heather Ferris, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 4 pounds.

Number Of Ingredients 5

1-1/2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
8 cups chopped white candy coating (about 3 pounds), divided
3 cups dried cranberries, divided

Steps:

  • Grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage). Pour into prepared pan (do not scrape sides of saucepan). Refrigerate for 1 hour or until hard., Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside., Butter two 15x10x1-in. pans with remaining butter. In a microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried cranberries and half of reserved toffee pieces. , Pour onto 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.

Nutrition Facts : Calories 336 calories, Fat 18g fat (15g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 0 protein.

WHITE CHOCOLATE, CRANBERRY, AND PUMPKIN SEED BARK



White Chocolate, Cranberry, and Pumpkin Seed Bark image

A stunning chocolate bark with a festive Christmas feel, thanks to colorful red and green toppings. You can top this bark with almost anything of course, but the red and green combinations truly make it feel like Christmas! Two variations are listed below the recipe.

Provided by Diana Moutsopoulos

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 57m

Yield 8

Number Of Ingredients 4

3 (4 ounce) bars dark chocolate, chopped, divided
1 (3.52 ounce) bar white chocolate, chopped
3 tablespoons dried cranberries
3 tablespoons roasted, salted pumpkin seeds

Steps:

  • Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
  • Melt white chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes.
  • Lay out a large sheet of parchment paper on a flat work surface. Pour dark chocolate onto parchment and spread into a thin, even layer using a spatula. Drizzle white chocolate on top. Sprinkle cranberries and pumpkin seeds quickly over chocolate before it sets.
  • Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 35.3 g, Cholesterol 4.7 mg, Fat 19.8 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 44.3 mg, Sugar 29.2 g

CRANBERRY MACADAMIA BARK



Cranberry Macadamia Bark image

This nutty, fruity bark makes a welcome gift. I fill special Christmas tins with it for family and friends. —Pamela Galiardi, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1-1/4 pounds.

Number Of Ingredients 3

1 pound white candy coating, coarsely chopped
1 jar (3 ounces) macadamia nuts
1/2 cup dried cranberries

Steps:

  • Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in macadamia nuts and cranberries., Spread onto prepared pan. Refrigerate until firm. Break into pieces.

Nutrition Facts : Calories 163 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY AND MACADAMIA NUT BARK



Cranberry and Macadamia Nut Bark image

Candy coating mixed with cranberries and macadamia nuts - a delicious dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 3

1 (1 to 1 1/4-lb.) pkg. vanilla-flavored candy coating or almond bark, cut into pieces
1/2 cup sweetened dried cranberries or dried cherries
1 (3.25-oz.) jar macadamia nuts, coarsely chopped

Steps:

  • Line cookie sheet with foil. Melt candy coating in medium saucepan over low heat, stirring constantly. Remove from heat.
  • Stir in cranberries and nuts. Spread on foil-lined cookie sheet. Cool 45 minutes or until completely cooled. Break bark into 1 1/2-inch pieces. Store in tightly covered container.

Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 3 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Piece, Sodium 15 mg, Sugar 11 g

PISTACHIO, DRIED CRANBERRY, AND TOASTED COCONUT BARK



Pistachio, Dried Cranberry, and Toasted Coconut Bark image

Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars

Number Of Ingredients 5

1 pound white chocolate
1/4 cup salted pistachios
1/4 cup dried cranberries
1/4 cup toasted large unsweetened coconut flakes
Basic Bark or Bark Bars

Steps:

  • Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

PISTACHIO-CRANBERRY-CANDIED ORANGE BARK



Pistachio-Cranberry-Candied Orange Bark image

Provided by Food Network Kitchen

Time 1h20m

Yield 1 pound bark

Number Of Ingredients 4

1 pound white chocolate
1/2 cup chopped pistachios
1/2 cup dried cranberries
1/2 cup chopped candied orange peel

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
  • Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

CRANBERRY PISTACHIO BARK



Cranberry Pistachio Bark image

Make and share this Cranberry Pistachio Bark recipe from Food.com.

Provided by riffraff

Categories     Candy

Time 1h35m

Yield 1 1/2 pounds

Number Of Ingredients 3

1 lb good quality white chocolate
1 cup dried cranberries
1 cup unsalted shelled pistachio

Steps:

  • Melt chocolate in the top of a double boiler.
  • I have melted in the microwave with excellant results by keeping a close eye on it.
  • Let cool to room temperature.
  • Roast pistachios at 350F for 5-7 minutes. Set aside to cool.
  • Stir cranberries and pistachios into melted chocolate.
  • Pour onto foil-lined 10x15" edged cookie sheet.
  • Refrigerate for atleast 1 hour, then break into pieces.

Nutrition Facts : Calories 2126.3, Fat 134.8, SaturatedFat 63.2, Cholesterol 42.3, Sodium 281.5, Carbohydrate 209.4, Fiber 11.4, Sugar 187.5, Protein 35.5

CRANBERRY-PISTACHIO CHRISTMAS BARK IN 10 MINUTES



Cranberry-Pistachio Christmas Bark in 10 Minutes image

The perfect Christmas treat, one that stands out on any cookie platter. Speckled with festive red craisins and green pistachios and smothered in creamy white chocolate. A little salty, a little sweet in just a very little time. Perfect. My Photo

Provided by Family Favorites

Categories     Candies

Time 15m

Number Of Ingredients 3

24 oz. hershey's premium white chocolate chips (2 bags)
1 cup craisins, reserve 1/4 cup to sprinkle on top
1 cup shelled pistachios, remove brown skin, if possible, to show green color (reserve 1/4 cup to sprinkle on top)

Steps:

  • 1. Line small cookie sheet with parchment paper. Shell pistachios, if necessary. Rough chop leaving big chunks.
  • 2. Place white chocolate chips in a microwave safe bowl. Microwave for 30 seconds and stir. Then, microwave at 20 second increments until just melted.
  • 3. Stir in 3/4 c. of pistachios and 3/4 c. craisins, reserving 1/4 c. of each.
  • 4. Pour onto cookie sheet smoothing to desired thickness. Sprinkle with reserved craisins and pistachios. Place in fridge for 30-60 minutes until hardened. Cut into serving pieces or break into rustic chunks.

CASHEW CRANBERRY BARK



cashew cranberry bark image

Number Of Ingredients 3

1 pound semi sweet chocolate coarsely chopped
3/4 cup salted roasted cashews coarsely chopped
3 cup dried cranberries

Steps:

  • melt 3/4 lb of chocolate pieces in a double boiler at 115 degrees F, then add 1/4 lb and melt at 85 degrees F, stirring the chocolate gently
  • add in nuts and cranberries
  • line a jelly roll pan with parchment paper and put chocolate, nut and cranberry mixture onto parchment in the jelly roll pan and spread thinly
  • place in refrigerator until cool, then break into small pieces and store in air tight container

CRANBERRY BARK



Cranberry Bark image

This cranberry bark is so easy and good! Store in a tightly covered container at room temperature.

Provided by Miss Y.

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h20m

Yield 24

Number Of Ingredients 5

1 (8 ounce) package semisweet chocolate chips
1 (8 ounce) package butterscotch chips
1 cup sliced almonds
½ cup dried cranberries
½ cup chopped dried apricots

Steps:

  • Line a baking sheet with waxed paper.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
  • Melt butterscotch chips in a second microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
  • Microwave sliced almonds on a microwave-safe plate on high for 1 minute at a time, stirring after each interval, until light brown and toasted, 3 to 4 minutes.
  • Add 1/2 of the toasted almonds, 1/2 of the cranberries, and 1/2 of the apricots to the melted chocolate; stir until blended. Add remaining almonds, cranberries, and apricots to the melted butterscotch; stir until blended. Drop alternating spoonfuls of each mixture onto the prepared baking sheet and drag a knife through the mixtures several times to create a marbled effect.
  • Refrigerate until firm, at least 1 hour. Break into 24 pieces.

Nutrition Facts : Calories 135 calories, Carbohydrate 16.3 g, Fat 7.4 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 11.2 mg, Sugar 14.2 g

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