Last year I tried a new recipe from a Betty Crocker Christmas Cookies book from 2010 (you know, the little ones they sell right up by the cash registers at grocery stores. I’m a sucker for those). The Apricot-Chai Almond Bark recipe had a lot of potential, but it didn’t turn out as well as I had hoped. The dried apricots made it rather bitter, and the almond topping ended up all over the other cookies and candies. Sadly, it was the only thing left when I took the cookie tray home from work.
This year I changed it up a bit and it turned out pretty good. In fact, I’m eating the little reject pieces for breakfast as I write this. Since the annual hunt for the hand-written gingerbread cookie recipe* every December is such a pain in the ass–I’m setting down this new recipe so I don’t forget it.
If you’d rather try the original recipe, here’s the link to it on the Betty Crocker site: Apricot-Chai Almond Bark
And here’s my take on it:
Mango-Chai Almond Bark
1/2 cup slivered almonds
1/4 cup shredded unsweetened coconut
24 oz vanilla-flavored candy coating (almond bark), chopped
1/4 cup mango nectar
3 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/4 cup finely chopped dried mangos
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds and coconut until finely chopped; set aside.
- Line 15x10x1-inch pan with waxed paper. In medium microwavable bowl, microwave 12 oz of the candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in the almond and coconut mixture. Spread evenly in pan. Refrigerate 15 minutes or until set.
- In small bowl, mix mango nectar, cinnamon, allspice, cardamom, vanilla, lemon juice and lemon peel; set aside.
- In medium microwavable bowl, microwave remaining 12 oz candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in mango nectar mixture and dried mangos.
- Pour and spread over chilled bark. Refrigerate at least 1 hour. Cut diagonally into one-inch diamond-shaped pieces.
Makes approximately 48 servings
Variation: I changed up the measurement for the almonds from the original recipe because I had a lot of leftover unsweetened coconut from a birthday cake last month. I’m still not sure the inclusion of the coconut added anything or not (toasting it didn’t make much of a difference either), so next year I may change it back to 3/4 cup of almonds and leave the coconut out completely.
I also doubled this recipe for my cookies trays. Yes, it’s really that good now.
*Hopefully I’ll finally convert the measurements for the gingerbread cookies and get it added to my working cookbook so every time I want to make awesome gingerbread cookies I don’t have to hunt down that tiny slip of paper with the recipe my old pastry chef scribbled down for me.