Name: Fruitcake Bark Recipe
Prep time: 25 min
Total time: 25 min
Yield: 20
Cuisine: American
Ingredients: ½ cup mixed candied fruit; 1 tbsp brandy; ½ cup Walnuts; 5 ginger snaps; 20 oz white chocolate melting disks

Transform your holiday dessert table with this delightful fruitcake bark recipe. Combining the traditional flavors of candied fruit, brandy, and ginger snaps with the creamy sweetness of white chocolate, this treat brings a festive twist to classic bark candy.

Photos of Fruitcake Bark Recipe

If you don't typically stock candied fruit at home, you'll need to pick some up at the supermarket. Look for it in the baking aisle, often near the dried fruits and nuts. White chocolate melting disks can be found in the same section, usually labeled for candy making.

Ingredients for Fruitcake Bark Recipe

candied fruit: A mix of preserved fruits like cherries, pineapples, and citrus peels, often used in holiday baking.

brandy: A distilled wine, adding a rich depth of flavor to the fruit mixture.

walnuts: Nutty and crunchy, these add texture and a slightly bitter note.

ginger snaps: Crispy cookies with a spicy ginger flavor, adding a sweet and warming crunch.

white chocolate melting disks: Specially formulated white chocolate for smooth melting and easy candy making.

One reader, Casi Henley says:

This fruitcake bark recipe is a delightful treat! The combination of candied fruit, walnuts, and ginger snaps with creamy white chocolate is simply irresistible. Perfect for holiday gatherings or as a sweet gift. Easy to make and absolutely delicious!

Casi Henley

Techniques for Making Fruitcake Bark

How to chop walnuts: Use a sharp knife to chop the walnuts into smaller pieces, ensuring they are evenly sized for consistent texture in the bark.

How to break apart gingersnaps: Use your hands or a rolling pin to break the gingersnaps into small pieces, discarding any fine crumbs that may result.

How to melt white chocolate: Place the white chocolate melting disks in a microwave-safe bowl. Microwave in 30-second increments, stirring after each interval until the chocolate is completely smooth and melted.

How to line a jelly roll pan with parchment paper: Cut a piece of parchment paper to fit the bottom of the jelly roll pan, ensuring it covers the entire surface to prevent the chocolate from sticking.

How To Make Fruitcake Bark

This fruitcake bark is a unique holiday dessert, packed with candied fruit, crunchy walnuts, and brandy, all melted into one sweet chocolate bark.

Preparation: 25 minutes

Cooking:

Total: 25 minutes

Serves:

Ingredients

½cupmixed candied fruit,chopped
1tbspbrandy,optional
½cupwalnuts
5ginger snaps,coarsely chopped
20ozwhite chocolate melting disks

Instructions

In a small bowl, combine the candied fruit and brandy.
Chop the walnuts. Break apart the gingersnaps, making sure to discard any crumbs.
Line a 15×10-inch jelly roll pan with parchment paper.
Add white chocolate melting disks to a microwave-safe bowl. Melt the white chocolate in 30-second increments, stirring each time, until completely smooth.
Spread the melted white chocolate into the jelly roll pan evenly.
Sprinkle on the chopped fruit, the walnuts and the cookie pieces, pressing any in lightly that are not set into the chocolate.
Refrigerate until hardened, then break into pieces.
Serve, and enjoy!

Nutrition

Calories: 233.61kcal
Fat: 10.75g
Saturated Fat: 5.88g
Trans Fat: 0.47g
Monounsaturated Fat: 3.10g
Polyunsaturated Fat: 0.57g
Carbohydrates: 32.32g
Fiber: 0.31g
Sugar: 26.44g
Protein: 2.36g
Cholesterol: 6.10mg
Sodium: 88.89mg
Calcium: 66.36mg
Potassium: 128.72mg
Iron: 1.87mg
Vitamin A: 2.61µg
Vitamin C: 0.14mg

Helpful Technique for Making Fruitcake Bark

To ensure the white chocolate melts smoothly and doesn't seize, make sure all your utensils and bowls are completely dry before you start. Any moisture can cause the chocolate to clump.

Time-Saving Tips for Fruitcake Bark Recipe

Prepare ingredients ahead: Soak the candied fruit in brandy the night before to enhance flavor and save time.

Use pre-chopped nuts: Buy walnuts that are already chopped to skip a step.

Crush cookies efficiently: Place ginger snaps in a ziplock bag and use a rolling pin to break them apart quickly.

Melt chocolate faster: Use a double boiler instead of the microwave for more even melting of white chocolate.

Line pan in advance: Prepare the jelly roll pan with parchment paper before starting to save time during assembly.

Substitute Ingredients For Fruitcake Bark Recipe

mixed candied fruit - Substitute with dried fruit mix: Dried fruit mix such as raisins, cranberries, and apricots can provide a similar sweetness and texture without the added sugars found in candied fruit.
brandy - Substitute with orange juice: Orange juice can add a similar depth of flavor and moisture to the recipe without the alcohol content.
walnuts - Substitute with pecans: Pecans have a similar texture and flavor profile, making them a great alternative to walnuts.
ginger snaps - Substitute with graham crackers: Graham crackers can provide a similar crunch and mild sweetness, though they lack the spiciness of ginger snaps.
white chocolate melting disks - Substitute with milk chocolate chips: Milk chocolate chips can be used for a different but still delicious flavor profile, though they will change the color and taste of the bark.

Presenting Your Fruitcake Bark

Use a marble slab: Present the fruitcake bark on a chilled marble slab to keep the white chocolate firm and add an elegant touch.
Create uniform pieces: Break the fruitcake bark into uniform, bite-sized pieces for a refined appearance.
Garnish with fresh herbs: Add a sprig of fresh mint or rosemary to each piece to enhance the visual appeal and provide a subtle aromatic contrast.
Drizzle with dark chocolate: Lightly drizzle melted dark chocolate over the fruitcake bark for a sophisticated look and an extra layer of flavor.
Use a decorative platter: Arrange the pieces on a high-quality, decorative platter to elevate the presentation.
Add edible gold leaf: Apply small flecks of edible gold leaf to some pieces for a luxurious touch that will impress culinary professionals.
Serve with a side of brandy: Offer a small glass of brandy on the side to complement the candied fruit and enhance the overall experience.
Incorporate seasonal elements: Decorate the platter with seasonal elements like holly leaves or cranberries to tie in the festive theme.
Use a variety of textures: Ensure that the walnuts and ginger snaps provide a crunchy contrast to the smooth white chocolate.
Highlight the ingredients: Clearly display the vibrant colors of the candied fruit and the rich tones of the walnuts to make the dish visually appealing.

Essential Tools for Making Fruitcake Bark

Small bowl: Used to combine the candied fruit and brandy, allowing the flavors to meld together.
Knife: Essential for chopping the walnuts into smaller pieces.
Cutting board: Provides a stable surface for chopping the walnuts.
Hands: Used to break apart the gingersnaps into pieces.
Jelly roll pan: A 15x10-inch pan lined with parchment paper to spread the melted white chocolate evenly.
Parchment paper: Prevents the chocolate from sticking to the pan and makes it easier to remove the bark once it hardens.
Microwave-safe bowl: Used to melt the white chocolate disks in the microwave safely.
Microwave: Melts the white chocolate in 30-second increments until smooth.
Spatula: Helps to spread the melted white chocolate evenly in the pan.
Refrigerator: Used to harden the chocolate bark after it has been assembled.
Hands: Used again to break the hardened bark into pieces before serving.

Storing and Freezing Fruitcake Bark

Allow the fruitcake bark to cool completely before storing or freezing. This will ensure that the chocolate sets properly and the bark maintains its texture.
To store the fruitcake bark, place it in an airtight container lined with parchment paper or wax paper. Separate the layers with additional paper to prevent the pieces from sticking together. The bark can be stored at room temperature for up to 2 weeks.
If you prefer to store the bark in the refrigerator, place the airtight container in the fridge. The bark will keep for up to 3-4 weeks when refrigerated. Allow the bark to come to room temperature before serving for the best flavor and texture.
To freeze the fruitcake bark, wrap the pieces individually in plastic wrap or wax paper. Place the wrapped pieces in a freezer-safe container or resealable plastic bag, removing as much air as possible. Label the container with the date and contents. The bark can be frozen for up to 2-3 months.
When ready to enjoy the frozen bark, remove the desired amount from the freezer and let it thaw at room temperature for about 15-20 minutes. If the bark has absorbed any moisture during freezing, you can place it in the refrigerator uncovered for a few hours to dry out slightly before serving.
To maintain the best quality and flavor of the fruitcake bark, avoid exposing it to extreme temperature changes or humidity. Store it in a cool, dry place away from direct sunlight or heat sources.

Interesting Fact About Fruitcake Bark

A fun fact about this fruitcake bark recipe is that it combines traditional holiday flavors like candied fruit and ginger snaps with the modern twist of white chocolate. This fusion creates a delightful treat that is both nostalgic and contemporary.

Is Making Fruitcake Bark at Home Cost-Effective?

This fruitcake bark recipe is relatively cost-effective for a household. The primary ingredients, such as candied fruit, walnuts, ginger snaps, and white chocolate, are generally affordable and can be found in most grocery stores. The use of brandy adds a touch of luxury but is used sparingly. Overall, the approximate cost for a household of 4 people would be around $15-$20 USD. Given its simplicity and festive appeal, I would rate this recipe a solid 8 out of 10 for cost-effectiveness.

Is Fruitcake Bark Healthy or Unhealthy?

This fruitcake bark recipe, while festive and indulgent, is not particularly healthy. The main ingredients that contribute to its unhealthy status are:

White chocolate melting disks: High in sugar and fat, with little nutritional value
Candied fruit: Often loaded with added sugars and preservatives
Ginger snaps: Contain refined flour and added sugars
Walnuts: A healthier component, but only used in a small amount

The recipe is high in calories, sugar, and saturated fat, which can contribute to various health issues if consumed in excess.

To make this recipe healthier, consider the following modifications:

Replace white chocolate with dark chocolate (at least 70% cocoa), which contains more antioxidants and less sugar
Use dried fruit instead of candied fruit to reduce added sugars
Opt for whole wheat or oat-based cookies instead of ginger snaps to increase fiber content
Increase the amount of walnuts to boost healthy fats and protein
Add dried cranberries or goji berries for an extra nutrient boost and natural sweetness

By making these adjustments, you can create a more balanced treat that still captures the essence of fruitcake bark while providing some nutritional benefits. However, it's important to remember that even with these modifications, this recipe should still be enjoyed in moderation as part of a balanced diet.

Editor's Opinion on This Fruitcake Bark Recipe

This fruitcake bark recipe is a delightful fusion of textures and flavors, perfect for the holiday season. The combination of candied fruit, brandy, and ginger snaps adds a festive touch, while the white chocolate provides a creamy base. The walnuts introduce a satisfying crunch, balancing the sweetness. Melting the chocolate in increments ensures a smooth consistency, and the final refrigeration step guarantees a perfect set. This recipe is straightforward yet sophisticated, making it an excellent choice for both novice and experienced bakers. Enjoy this festive treat with family and friends.

Enhance Your Fruitcake Bark Recipe with These Unique Side Dishes:

Roasted Butternut Squash Soup: Roasted Butternut Squash Soup: Imagine the velvety smoothness of butternut squash soup, with a hint of nutmeg and a swirl of cream. The earthy flavors will perfectly balance the sweetness of your fruitcake bark, creating a harmonious blend of tastes that dance on your palate.

Prosciutto-Wrapped Asparagus: Prosciutto-Wrapped Asparagus: Crisp asparagus spears wrapped in salty prosciutto offer a delightful contrast to the rich, sweet notes of your dessert. The combination of textures and flavors will make each bite an adventure.

Cranberry Brie Bites: Cranberry Brie Bites: These little morsels of brie cheese topped with tangy cranberry sauce and nestled in a flaky pastry shell are the perfect complement to your fruitcake bark. The creamy, tart, and buttery elements will enhance the overall experience.

Spiced Apple Cider: Spiced Apple Cider: A warm mug of spiced apple cider with hints of cinnamon, cloves, and nutmeg will provide a cozy, comforting backdrop to your dessert. The aromatic spices will elevate the flavors of the fruitcake bark, making it a truly festive treat.

Goat Cheese and Fig Crostini: Goat Cheese and Fig Crostini: Toasted baguette slices topped with creamy goat cheese and sweet fig jam create a sophisticated side that pairs beautifully with the candied fruit and white chocolate in your bark. The interplay of savory and sweet will leave your guests craving more.

Similar Recipes to Fruitcake Bark

Chocolate-Covered Fruit Medley: Dive into a delightful mix of fruits dipped in rich chocolate. Perfect for a sweet treat or a party platter, this recipe combines the natural sweetness of strawberries, bananas, and pineapple with the creamy goodness of melted chocolate. A sprinkle of nuts or coconut flakes adds a crunchy twist.

Nutty Chocolate Bark: Indulge in a crunchy, sweet treat with this dessert. Melted dark chocolate is spread thin and topped with a variety of nuts like almonds, pecans, and hazelnuts. A sprinkle of sea salt enhances the flavors, making it a perfect snack or gift.

Gingerbread Cookie Bark: Celebrate the holidays with this festive dessert. Crushed gingerbread cookies are mixed with melted white chocolate and spread into a thin layer. Topped with sprinkles or candied ginger, this bark is a delightful combination of spicy and sweet.

Tropical Fruit Bark: Bring a taste of the tropics to your table with this vibrant dessert. Melted white chocolate is spread thin and topped with a colorful array of dried tropical fruits like mango, papaya, and pineapple. A sprinkle of toasted coconut adds a delightful crunch.

Appetizer and Main Course Pairings for Fruitcake Bark Recipe

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with these delectable stuffed mushrooms. Start by hollowing out large mushroom caps and fill them with a savory mixture of cream cheese, garlic, and finely chopped spinach. Add a touch of parmesan for a rich, nutty flavor. Bake until the mushrooms are tender and the filling is golden brown. These bite-sized delights are perfect for any gathering, offering a burst of flavor in every mouthful.

Bruschetta: Transform your next event with a classic bruschetta that never fails to impress. Toast slices of baguette until they are golden and crispy. Top each slice with a vibrant mix of diced tomatoes, fresh basil, and minced garlic. Drizzle with extra virgin olive oil and a splash of balsamic vinegar for a tangy finish. This simple yet elegant appetizer is a celebration of fresh, bold flavors that will leave your guests craving more.

Main Courses:

Chicken Marsala: Chicken Marsala is a delightful Italian-American dish that features tender chicken breasts sautéed in a rich Marsala wine sauce. The sauce, made with mushrooms, shallots, and garlic, is reduced to a silky consistency that perfectly complements the chicken. Serve it over buttery mashed potatoes or al dente pasta to soak up every drop of the flavorful sauce. Garnish with fresh parsley for a burst of color and a hint of freshness.

Beef Wellington: Beef Wellington is a show-stopping main course that combines the elegance of beef tenderloin with the rich flavors of mushroom duxelles and prosciutto. The beef is seared to perfection, then wrapped in a puff pastry crust that turns golden and flaky in the oven. The mushroom mixture adds an earthy depth, while the prosciutto provides a savory contrast. Serve slices of this luxurious dish with a side of roasted vegetables and a drizzle of red wine reduction for an unforgettable dining experience.

Why trust this Fruitcake Bark Recipe:

This fruitcake bark recipe is a delightful twist on traditional holiday treats. The combination of candied fruit, brandy, walnuts, and ginger snaps creates a unique flavor profile that is both festive and delicious. Using white chocolate melting disks ensures a smooth and creamy base that perfectly complements the crunchy and fruity toppings. This recipe has been carefully crafted and tested to guarantee a satisfying and enjoyable result. Trust in the quality of these ingredients and the simplicity of the steps to create a treat that will impress your friends and family.

Share your thoughts and experiences with making Fruitcake Bark in the Baking and Desserts forum section. We'd love to hear your tips, tricks, and any creative twists you've put on this holiday treat!

FAQ:

Can I use a different type of chocolate instead of white chocolate?

Absolutely! You can use dark chocolate or milk chocolate if you prefer. Just keep in mind that it will change the overall flavor of the bark.

How long does it take for the chocolate to harden in the refrigerator?

It usually takes about 1 to 2 hours for the chocolate to fully harden in the refrigerator. Just make sure it's completely set before breaking it into pieces.

Can I substitute the brandy with something non-alcoholic?

Yes, you can use orange juice or apple juice as a non-alcoholic substitute for the brandy. It will still add a nice flavor to the candied fruit.

How should I store the fruitcake bark?

Store the fruitcake bark in an airtight container in the refrigerator. It should stay fresh for about 1 to 2 weeks.

Can I add other toppings to the bark?

Definitely! Feel free to get creative with your toppings. You can add dried cranberries, pistachios, or even a sprinkle of sea salt for extra flavor and texture.