Cranberry Almond Chocolate Bars with Tangerine Zest
Indulge in the perfect balance of sweet, nutty, and citrusy flavors with these Cranberry Almond Chocolate Bars with Tangerine Zest. Featuring rich, velvety dark chocolate as the base, these no-bake bars are studded with chewy dried cranberries, crunchy roasted almonds, and elevated with the bright, zesty aroma of fresh tangerine zest. A touch of sea salt adds a hint of savory contrast, while vanilla extract ties all the flavors together. Quick and easy to prepare in just 20 minutes, these decadent bars are perfect for holiday gifting, party trays, or an irresistible snack. Plus, their vibrant toppings make them as visually stunning as they are delicious!
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Recipe Information
Ingredients
- 300 g dark chocolate (60-70% cocoa)
- 100 g dried cranberries
- 100 g roasted almonds
- 2 tbsp tangerine zest (from about 2 tangerines)
- 1 tbsp unsalted butter
- 0.5 tsp sea salt
- 1 tsp vanilla extract
Instructions
Prepare a 9x9 inch (23x23 cm) baking pan by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal later.
Chop the dark chocolate into small, even pieces for quicker melting.
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler (a bowl placed on top of a pot of simmering water) or in the microwave using 20-second intervals, stirring well each time, until smooth and glossy.
Once melted, stir in the vanilla extract and half of the tangerine zest. Mix well to evenly distribute the flavors.
Set aside a small handful of cranberries and almonds for garnish. Fold the remaining dried cranberries and roasted almonds into the melted chocolate mixture until evenly coated.
Pour the chocolate mixture into the prepared baking pan and spread it evenly using a spatula.
Sprinkle the reserved cranberries, almonds, and the remaining tangerine zest over the top. Gently press them down so they adhere to the chocolate.
Finish with a light sprinkle of sea salt across the top for a subtle savory contrast.
Place the pan in the refrigerator and chill for at least 2 hours or until fully set.
Once set, lift the chocolate slab out of the pan using the parchment paper overhang. Transfer it to a cutting board and use a sharp knife to cut it into bars or squares, as desired.
Store the bars in an airtight container in a cool place or refrigerate for up to two weeks. Let them come to room temperature for a few minutes before serving for the best flavor and texture.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 12.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
