First up is a cranberry macadamia nut bark. If you're not familiar with the term, bark - in the culinary sense - is really just chocolate with nuts, fruits and/or other goodies inside. This bark has a white chocolate base, so the end result with the bright red dried cranberries against the creamy white background is very Christmasy.
And while I'm not usually a fan of nuts in my chocolate, macadamia nuts are definitely an exception. They're creamy and smooth - the perfect complement to these tart cranberries. Best of all - this is the easiest recipe ever! 3 ingredients and less than an hour from start to finish - as in completely cooled and ready to go. Perfect for a last minute hostess gift or extra Christmas treat!
Cranberry Macadamia Nut Bark
(Makes a 17" x 11" pan)
3 12-oz. bags white chocolate chips (2.25 lbs.)
6 oz. macadamia nuts, roughly chopped
1 c. + 2 Tbsp. dried cranberries
Line a 17" x 11" pan with aluminum foil.
Bring 2-3 cups of water to a simmer in the bottom of a double boiler (or a medium-sized saucepan). In the top of the double boiler (or a metal bowl that's larger than the saucepan), add white chocolate chips. Stir chocolate until it melts. Keep stirring until smooth. Remove from heat.Add chopped macadamia nuts and 1 c. dried cranberries to white chocolate. Stir until well mixed. Pour into prepared pan and spread out into an even layer. Scatter remaining 2 Tbsp. dried cranberries over the top and press gently into the white chocolate. Let cool 20-30 minutes or until hard. Break into smaller pieces and enjoy!