Do you have Christmas baking and candy making on the brain? Cranberry Cashew Bark is the perfect blend of sweet and salty and a must have on your holiday treat making list.
Decadent, delicious, and just plain yummy. Okay, so I’m repeating myself, but come on folks–this is one tasty treat that is worthy of accolades. Cranberry Cashew Bark is seriously delicious. As in, when I made the first batch, my son decided it would make a good breakfast on the way out the door.
Now, I’d much rather encourage something along the lines of Pumpkin Pancakes, but when its a grab and go kind of day–and let’s face it, that describes most mornings in our house these days–and I haven’t been baking up Banana Muffins… Well, a kid has to do what a kid has to do.
Cranberry Cashew Bark is just the right blend of salty sweetness with a touch of tart. Ready to tempt your taste buds? One piece or two? The dare is on.
You could probably make this recipe in your sleep. Seriously. In fact, I think I might do that next time, because lets face it–there is never enough time in the day. In fact, if I could clone myself, I probably would. I have that many things on my To Do list, and for some reason it seems like things like laundry and cleaning always get set to the wayside. Housekeeping service calling my name right now!!
Cranberry Cashew Bark recipe time.
Step 1: Melt almond bark in the microwave.
Step 2: Stir in cashews and Craisins.
Step 3: Let the bark harden. You can put it in the refrigerator to help speed it along.
Step 4: Cut and serve, or package it up for a lovely and tasty gift.
Get the complete printable recipe below.
- 24 ounce almond bark
- 1 1/2 cashews
- 3/4 cups Craisins
- Melt almond bark in microwave according to package directions. Mix cashews and Craisins into the melted almond bark. Spread out over a parchment paper lined cutting board or baking sheet. Let Cranberry Cashew Bark in the refrigerator for 10-15 minutes to harden. Once hardened, break into pieces and store in airtight container.
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