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Cranberry Cashew Chocolate Bark

User Rating 4 Star Rating (2 Reviews)


cashew-cranberry bark
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
Cranberry-Cashew Chocolate Bark is a delightfully chunky bark candy that features two types of chocolate, sweet-tart cranberries, and the salty crunch of roasted cashews. If these candies will be sitting for long periods of time in warm temperatures, it is a good idea to use real chopped chocolate and temper the chocolate so that it will not melt in the heat. However, if you store them in the refrigerator and serve them in a reasonably cool environment, they should be fine without tempering.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups white chocolate chips
  • 2/3 cup dried cranberries
  • 2/3 cup toasted cashews, coarsely chopped


1. Prepare a 13x9 rimmed baking sheet by lining it with aluminum foil.

2. Place 1/4 cup of the semi-sweet chocolate chips, 1/4 cup of the white chocolate chips, 1/3 cup of cranberries, and 1/3 cup of chopped cashews in a small bowl and set aside for now.

3. Place the remaining 1.25 cups semi-sweet chocolate chips in a medium microwave-safe bowl, and microwave until the chips are melted, stirring after every 45 seconds to prevent overheating.

4. Once the chocolate is melted, stir in the remaining 1/3 cup cranberries and remaining 1/3 cup chopped cashews. Pour the whole mixture onto the prepared baking sheet. Using an offset spatula or knife, spread the chunky chocolate in as thin a layer as possible, trying to cover most of the surface of the sheet.

5. Place the remaining 1.25 cups white chocolate chips in a microwave-safe bowl and microwave until the chips are melted, stirring after 45 seconds to prevent overheating.

6. Once melted, drop spoonfuls of the white chocolate evenly over the chocolate on the baking sheet. Use the tip of a knife to swirl the white chocolate through the semi-sweet chocolate, being careful not to swirl too much and muddy the colors. Ideally you should end up with distinct swirls of brown and white throughout the candy.

7. While the chocolate is still wet, sprinkle the reserved chips, fruit, and nuts evenly over the top, pressing gently to affix them in the melted chocolate.

8. Place the baking sheet in the refrigerator to set the chocolate, about 30 minutes. Once firm, peel the candy away from the foil and break it into small pieces by hand.

9.Store the bark in an airtight container in the refrigerator for up to a week.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member petespeds

So easy! Loved the cranberry and cashew combo. I added some pecans too, and it was great. To the previous reviewer: you add the leftover stuff on top of the bark at the end--I believe it's in step 7. Could have been written a little clearer, but it's there. No matter, though, since it all tastes the same, right?

2 out of 2 people found this helpful.

See all 2 reviews

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