The Kitchen Reader: Cookie Recipe Exchange Day!

For this month's Kitchen Reader, instead of reading, we're having an online cookie recipe exchange.

I have been baking up a storm this year--peanut butter balls, truffles, candied orange peels, orange shortbreads--but since I've written about all that before, how about something new?

Upon trying this recipe, Sweet Husband declared it his "perfect candy bar".  I have a feeling it's going to become standard Christmas candy in our house, which is great because it was super easy!

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Cranberry and Nut Bark (recipe slightly modified from Real Simple)

  • 12 ounces of chocolate (I used dark, but semi-sweet or even white chocolate would be good too.)
  • 2 1/2 cups mixed nuts (Make sure there are some pistachios in the mix, as they'll make it pretty and green.  In fact, I probably would have used all pistachios if they weren't so spendy.)
  • 1/2 cup dried cranberries (Optional, but very pretty as a red-and-green-thing in combo with the pistachios.)

Melt the chocolate in whatever way you see fit.  Real Simple recommends doing it in a double boiler setup, but I just did mine in the microwave.  (Carefully--go thirty seconds at a time and give it a really good stir in between each spin in the microwave.)

Spread the chocolate evenly on a parchment lined baking sheet that's at least 9x13.  While the chocolate is still hot, sprinkle on the nuts and cranberries.  Pat them down gently at the end to ensure good contact.

Put in the fridge until it's all set up--about 30 minutes.  Then break the chocolate into pieces and enjoy!

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For more cookie ideas be sure and check out these lovely Kitchen Reader blogs:

Blue Ridge Baker
Cooking for Comfort
Food.Baby by Susan
Jill's Blog
Laws of the Kitchen
Shortbread South
Someone's In The Kitchen
Spike Bakes
Tea and Scones