Submitted by: Janet MacMillan, Halifax
“While this may not be a "new" recipe to many, it is special to me, and I'm told, my colleagues. Every year since I became an owner/partner with the firm (2002), I have made this recipe for all my colleagues. In the early days, that simply meant seven or eight packages hand-delivered to the desks of my Halifax colleagues. Then, as we grew, so, too, did the supply of "Bark" that I would prepare each December. Last year, I happily dleivered 40+ packages of the sweet surprise to colleagues in Halifax, St. John's and Saint John. It now takes a few days to prepare, and I've always involved my now-grown children in the process. I say every year: 'As long as I am lucky enough to be surrounded by great colleagues, I will make this for each and every one of them, no matter how many we are!' ”
- 1 lb(s) White chocolate disks
- 1/2 lb(s) Unsalted whole toasted almonds
- 1/2 lb(s) Dried whole cranberries
In a glass 4-cup Pyrex measuring cup, drop about 2 cups of the white chocolate discs, a half cup of almonds and a half cup of cranberries; and stir the dry ingredients. Then place in microwave and heat the ingredients on power level high (100%) for about 2 minutes (if your microwave is not too intense, try 2 minutes and 20 seconds). Remove and stir, which enables the mixture to continue melting. Leave it on the counter for 30 seconds and then pour the mixture, while it is still in liquid state, onto a cookie tray that has been lined with a sheet of waxed paper. Place mixture/cookie sheet in the refrigerator for about 20 minutes. Remove and break the bark into various-sized pieces. Package in decorative bags or boxes and present! You can keep making more, and adjust the amounts of ingredients for greater or lesser content, according to your own preference. The trick is to NOT over-cook. Even if it all doesn't look melted, just know that once you remove from the microwave, the ingredients are continuing to cook and melt for several more seconds.
Prep Time5 minutes
Cook Time2 minutes
Originally, from Canadian Living or Homemakers Magazine, many years ago.