I actually prefer making this bark with dried sour cherries, but they can be difficult to find, so I wrote the recipe for the more common dried cranberries. However, if you have access to dried tart or sour cherries, do substitute them in this recipe--the flavors are wonderful!
- 1.5 cups chopped milk chocolate or milk chocolate chips
- 1 ounce unsweetened chocolate, chopped
- 3/4 cup roasted, salted macadamia nuts
- 3.4 cup dried cranberries
1. Prepare a baking sheet by lining it with aluminum foil. Coarsely chop the macadamia nuts (in halves or quarters, no finer) and place them in a bowl with the dried cranberries. Set aside for now.
2. Place the chopped unsweetened and milk chocolate in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool until it is warm to the touch but no longer hot.
3. Add two-thirds of the macadamia nut and cranberry mixture into the melted chocolate, and stir until combined.
4. Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into an even layer. Sprinkle the remaining nuts and cranberries evenly on top, and press them gently into the chocolate to adhere them to the surface.
5. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store Macadamia Nut and Cranberry Bark in an airtight container in the refrigerator for up to a week.