The Holiday Season is a time for sharing and one thing that everyone seems to like to share is candy. I definitely don’t object if my friends and family want to share food with me!
I have to tell you a secret though…I’m not a great baker or candy maker. I lack the patience for it apparently. I also don’t like precise measurements.
I don’t make a lot of cookies and if I find cake recipes I like, I stick with them. I do like to make candy, but I have difficulty with some varieties. I just get so confused when I try to remember the stages of boiling and peaks. Oh well.
Barks and drop candies are great for me. You can mix in what you want and it either works or it doesn’t! This recipe is adapted from a recipe for drop candy that I adapted from another recipe a few years ago. I’m not trying to be complicated, I promise!
Cranberry Cheesecake Bark is a rich, creamy, and sweet candy, with just a slight hint of tartness from the cranberries. It’s also another one of those recipes that you can adapt to your preferences!
Cranberry Cheesecake Bark
16 ounce package of vanilla candy coating
2 Tablespoons cheesecake pudding mix (dry)
3/4 cup dried cranberries
1/4 cup macadamia nuts
Melt the vanilla candy coating according to package directions. Stir in the dry pudding mix. Add the cranberries and the macadamia nuts. Pour onto a baking sheet or other flat surface that is covered with parchment or wax paper. Spread the mixture out until it is as thin as you would like it. (I spread mine to the edges of the pan.)
Let bark set up. You can put it in the fridge or freezer to speed up the process. It will probably have to come back to room temperature before it’s easy to break though.
Once the bark is set up, break into pieces and store in an air-tight container.