matzo bark with dark chocolate, orange and cranberry

No, you are not experiencing deja vu, I am definitely giving you another recipe for Matzo Bark. This time, it’s Matzo Bark with Dark Chocolate, Orange and Cranberry. Yes, I can’t help it, this stuff is addictive and a quirky, unexpected way to round out the Christmas cookie tray. Your cookie eaters won’t be disappointed.

I have to say that I love me some orange and chocolate. And orange and cranberry. Really, any dessert with any or all of those flavors deserves some attention. And attention it will get. From me, at least.

On a side note – when making this bark, I cut the junk out of my finger. That being said, I can’t warn you enough to use caution with the knifery. You will be momentarily drugged with the smell of orange and chocolate, but keep your wits about you. Eating this with a bandage on your finger is not as fun as eating it without. Just saying.

Chop with care. Eat with abandon.

Dark Chocolate Cranberry Orange Matzo Bark Recipe

Yield: 20 servings

Prep Time: 5 minutes

Cook Time: 10 miutes

Total Time: 15 minutes


5 Matzo Crackers
8 oz bittersweet chocolate chips
3/4 cup of sweetened dried cranberries (Craisins)
peel of one orange, finely minced (all pith removed)
2 oz white candy coating


Place bittersweet chocolate chips in a microwave safe bowl and microwave on high for 30 seconds. Stir and microwave for an additional 15 seconds. Repeat the process until the chocolate is melted.

Lay matzo crackers out on a large sheet of wax paper. Spoon the melted chocolate on top of each cracker and spread evenly to coat.

Sprinkle the coated crackers evenly with cranberries and orange peel.

Melt candy coating according to the package directions. Dip a fork into the melted candy coating and drizzle over the coated crackers.

Refrigerate crackers until chocolate is firm. Break the bark into pieces. Eat and repeat.

Bark can be stored in the refrigerator for up to one week.



I used a vegetable peeler to remove all of the orange part of the orange peel. Then a knife to finely mince the peel.
adapted from Martha Stewart
December 18th, 2012