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| Chocolate Orange Fruit Bark |
A fruit-filled chocolate bark with a hint of orange. Perfect candy for the Christmas holidays or any time!
I’m having a really nice walk down memory lane with the new Better Homes & Gardens® cookbook I was sent to review.
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| 16th Edition of Better Homes & Gardens Cookbook |
Years ago, when I first got married, I made my first candy recipe, English Toffee, out of that book. It got me hooked on candy making!
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Barks were not in the old book–guess because they were not popular 30-odd years ago, but they are included in the newest edition. There’s a basic recipe and many variations on the side of the page. Here’s a couple of variations~~
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| Double Decker-melt dark as in original recipe; add 2 drops oil of peppermint; chill, then melt white, spread over and top with crushed candy canes. |
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| Marble–melt chocolates as in original recipe and add 2 drops oil of peppermint to both colors. Drop one color randomly on prepared sheet, then drop other color in the spaces and swirl lightly with a knife. Top with crushed candy canes. |
And this is the one I used of these variations to make this. It’s the “dried fruit” bark and I chose to use dried cherries. Absolutely fantastic!
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| Smooth as silk texture |
And I learned something new from this book; the reason my other attempt at making bark was a minor fail. You MUST use confectioner’s coating–at least 50%–to get that smooth, silky appearance and texture. Confectioner’s coating is also known as candy melts (that’s a Wilton trade name), almond bark, candy coating or summer coating.
I decided to drizzle some melted vanilla candy coating on top of my bark just for a dramatic look, but it’s totally not necessary. I just melted that according to package directions and used about 4 oz of the chips.
- 6 oz semi-sweet chocolate, chopped
- 6 oz chocolate -or- vanilla-flavor candy coating, chopped
- 1 tbs shortening
- 1-2 tsp finely shredded orange or lemon peel (optional)
- 1½ cups dried fruit (raisins, cranberries, cherries, etc)
- Line a large baking sheet with heavy foil; grease foil and set aside.
- In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered on 100% power (high) for 1½ to 2 minutes or until chocolate melts, stirring every 30 seconds. If desired, add citrus peel; mix in fruit.
- Pour mixture onto the baking sheet. Spread about ¼ inch thick.
- Chill candy about 30 minutes or until firm. Use foil to lift candy; carefully break into pieces. Store between sheets of waxed paper in an airtight container. Refrigerate for up to 2 weeks.
- Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.
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| Chocolate Orange Fruit Bark |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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