I always make my Christmas cookies and candy several weeks ahead of time and then freeze it all until needed. But, I've never made bark before and want to be sure it can be frozen before I make any. Here's the recipe I plan to use. What do you think?
* Exported from MasterCook *
Festive Christmas Bark
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies Gifts
Holiday - Christmas
Amount Measure Ingredient -- Preparation Method
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1 cup shelled pistachio nuts -- (about 1/2 pound in shell)
12 ounces semisweet chocolate -- chopped
8 ounces white chocolate -- chopped
3/4 cup dried, sweetened cranberries
Heat the oven to 350º and lightly toast the pistachios on a baking sheet, about 10 minutes, stirring occasionally. Let the nuts cool
Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Melt the white chocolate separately, following the same directions.
In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries.
Refrigerate the bark for about 1 hour or until firm, then break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month. Makes about 1 3/4 pounds.
"Once you've attempted this melt-in-your-mouth confection, you'll be tempted to fill your own candy dish with it instead of giving it away as gifts."
"Famliy Fun, December 2003"
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NOTES : Best to plan on making a couple of batches from the start and packeage the finished candy in see-through cellophane bags to show off the mouthwatering goods.