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Chocolate Bark with Cashew Cranberry + Orange

Hello, super-delish holiday chocolate bark. A bundle of roasted, salted cashews…a handful of sweet-tart cranberries…a sprinkle or two of candied orange peel. Oh, and indulgent creamy white chocolate on top of a rich, dark chocolate layer. “These are a few of my favorite things…” Make this fast + easy Christmas candy treat. Party perfect, giftable, shareable.

How to Make Chocolate Bark

Chocolate Cashew Cranberry Orange …a literal mouthful of sweetness!

How do I love thee? Let me count the ways.

White Chocolate. Dark Chocolate. Then all of the seasonal flavors I adore: cashews, cranberries, and citrusy-orange.

This indulgent, dreamy double-layered chocolate bark is so delicious. Every bite is a taste of the holidays. If you need an easy (but impressive) dessert to take to your Christmas party, this is the one. This candy recipe doesn’t take a lot of effort or time, and you can make it any way you’d like.

dark chocolate and white chocolate

What You Need to Make This Chocolate Bark Recipe:

  • Dark chocolate – baking bars or good quality chips
  • White chocolate – a good quality chip or wafer type
  • Roasted cashews – whole salted are best, but can also use pieces
  • Dried cranberries
  • Sweetened orange peel – look in the baking section around the holidays or make your own

The better quality ingredients you start with, the better your final results will be in both taste and texture. I love Chocoley Chocolate because I get yummy results on all of my chocolate recipes and it is easy to work with. You can also use Ghiradelli or other brand that you love.

TIP: You don’t need a double boiler to melt your chocolate. You can work with most chocolate using your microwave.

a pan of dark chocolate next to a bowl of melted white chocolate, plus roasted cashews and orange peel

I use a shallow rimmed baking sheet for making this recipe. If you don’t have a rimmed one, no worries, just leave yourself at least half an inch when you spread the chocolate.

For easy clean up, I also recommend using parchment paper to line your baking sheets before you get started. If you have the counter space, you can even make this on your countertop. Just line with parchment, spread, sprinkle, and set.

How to Make Chocolate Bark

How to Make Chocolate Bark:

  1. Line a baking sheet(s) with parchment paper.
  2. Place the dark chocolate in a microwave safe bowl. Heat in the microwave for 20 seconds. Stir, and repeat the heating process until the chocolate is mostly melted. Stir until smooth.
  3. Next, pour the dark chocolate onto the prepared pan. Use a rubber spatula to spread it in an even layer. Set the chocolate aside until set.
  4. When the bottom dark chocolate has hardened, melt the white chocolate in a separate bowl. Heat for 20 seconds, stir, and repeat until melted.
  5. Pour the white chocolate over the dark chocolate. Carefully spread evenly.
  6. While the top layer of chocolate is still soft, sprinkle the cashews, cranberries, and orange peel over the top. Gently press the toppings into the chocolate.
  7. Set aside until firm. Break or cut into pieces and serve.

Be careful to NOT overheat the chocolate. If you over heat it, it can seize up and become unworkable. Slowly heat it a few seconds at a time for the best results.

TIP: If you are in a super hurry, you can pop the chocolate in the fridge for a few minutes to speed up the setting process.

a metal baking pan with chocolate

You can spread the layers thinner for a lighter bark. But no need to get fussy. Just spread it out, sprinkle with dried fruit and nuts to your heart’s content, and let it harden. This bark is pretty thick to hold up to all of my toppings. Hey, I get carried away this time of year. Ain’t it wonderful?

TIP: I like to melt my chocolate in a glass bowl. It holds the temperature best and helps distribute the heat to the chocolate for better melting without overheating.

More Sweet Treats:

Gourmet Caramel Apples

Boozy Dark Chocolate Covered Cherries

Baked Apple Hand Pies

This chocolate bark features a layer of creamy, white chocolate on top of a rich indulgent layer of dark chocolate. So Extra! #chocolatebark #christmascandy

Once the chocolate has hardened, you can easily snap it into pieces. Or, use a large knife to cut it into evenly sized squares or triangles. Since there are so many delicious toppings, I find that the presentation is prettier if you cut it into squares.

But you do you. 🙂

Cashew Cranberry Orange Chocolate Bark

Tips + Ideas for Making Chocolate Bark:

  • Pick a good quality chocolate for the best-tasting results.
  • Don’t be afraid of the “tempering” process. All that means is you melt the chocolate until the crystals in the cocoa have broken down. Using our easy microwave method works great.
  • Resist the urge to overheat the chocolate. Just keep stirring to work out any lumps instead of putting it back in the microwave.
  • If your microwave cooks “hot”, reduce the power setting to 50%.
  • Have a nut allergy? Leave out the cashews and sprinkle with a pinch of sea salt instead.
  • You can make this recipe using milk chocolate if you prefer. I do not recommend regular chocolate chips. Try to use a baking bar instead for the best results.
  • Try with your favorite type of nuts and dried fruit (pistachios and pineapple, pecans and papaya, walnuts and blueberries).
  • Package in pretty paper / metal gift tins for a lovely Christmas gift.
  • Serve on pretty cake stands in gorgeous stacks for an elevated party treat.
a stack of chocolate Christmas candy made with dried cranberries and nuts

We can’t wait for you to try this easy Christmas candy recipe. No fuss, but super festive, this decadent dessert will be gone quickly. This recipe makes about 36 – 40 pieces (depending on how small you break / cut it) and is easily doubled…or tripled…if you have enough baking sheets. 🙂

The bark can be stored at room temperature, in the fridge or freezer.

This chocolate bark features a layer of creamy, white chocolate on top of a rich indulgent layer of dark chocolate. So Extra! #chocolatebark #christmascandy
Print Pin
5 from 2 votes

Chocolate Bark with Cashew, Cranberry + Orange

Festive + fun, this easy chocolate bark recipe is perfection for the holiday season.
Course Dessert
Cuisine French
Keyword chocolate bark
Prep Time 15 minutes
Cook Time 6 minutes
Resting Time for the Chocolate to Harden 20 minutes
Total Time 41 minutes
Servings 40 Pieces
Calories 213kcal
Author Buy This Cook That

Ingredients

  • 4 cups dark chocolate nibs
  • 4 cups white chocolate nibs
  • 1/2 cup roasted cashews salted
  • 1/2 cup dried cranberries
  • 1/3 cup candied orange peel

Instructions

  • Line a baking sheet(s) with parchment paper.
  • Place the dark chocolate in a microwave safe bowl. Heat in the microwave for 20 seconds. Stir, and repeat the heating process until the chocolate is mostly melted. Stir until smooth.
  • Next, pour the dark chocolate onto the prepared pan. Use a rubber spatula to spread it in an even layer. Set the chocolate aside until set.
  • When the bottom dark chocolate has hardened, melt the white chocolate in a separate bowl. Heat for 20 seconds, stir, and repeat until melted.
  • Pour the white chocolate over the dark chocolate. Carefully spread evenly.
  • While the top layer of chocolate is still soft, sprinkle the cashews, cranberries, and orange peel over the top. Gently press the toppings into the chocolate.
  • Set aside until firm. Break or cut into pieces and serve.

Notes

Be careful to NOT overheat the chocolate. If you over heat it, it can seize up and become unworkable. Slowly heat it a few seconds at a time for the best results.
TIP: If you are in a super hurry, you can pop the chocolate in the fridge for a few minutes to speed up the setting process.

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 175mg | Fiber: 1g | Sugar: 19g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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