 |
| 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.
 |
| 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!
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~~
 |
| 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. |
 |
| 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!
 |
| 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.
 |
| 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.
Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest
Yum
