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Fruitcake gets a bad rap around the holidays. A once quintessential holiday dessert, fruitcake is now the butt end of holiday jokes.
This year, I’ve decided to give fruitcake a 21st century makeover and combine it with another modern day Christmas classic: candy bark.
This ‘fruitcake crack’ contains all of the classic flavors of fruitcake in a much more palatable combination that probably will last as long as the real deal.
Start with white chocolate chips and a double boiler. I don’t recommend using a microwave to melt the white chocolate because it’s very easy to scald and ruin white chocolate. it has a much lower melting point than regular milk or dark chocolate. You can make a DIY double boiler with a heatproof bowl over a few inches of water in a pot.
This contemporary twist on an obsolete classic brings the flavors of fruitcake back to the modern century. I made two batches of the fruitcake crack to give to family and coworkers – my fiancé’s batch for his coworkers was devoured in just minutes, proving that the flavors of fruitcake are just as strong as they were back in fruitcake’s heyday.
- 32 oz white chocolate chips
- ½ cup red candy melts
- 2 tablespoons salted pistaschios shell free
- 2 tablespoons walnuts
- 2 tablespoons salted peanuts
- 2 tablespoons dried green cherries
- 2 tablespoons dried apricots
- 2 tablespoons crystallized ginger
- 2 tablespoons golden raisins
- 2 tablespoons dried dates
- 2 tablespoons dried pineapple bits
- 2 tablespoons dried tart red cherries
- 2 tablespoons crystal sprinkles optional
- In a double boiler, melt the white chocolate until it is smooth. DO NOT MICROWAVE WHITE CHOCOLATE.
- Line a 9×9 pan with parchment paper on the bottom and sides. Pour the melted white chocolate into the pan and spread it into the corners in an even layer.
- While the white chocolate is still warm, place red candy melts in alternating rows or patterns. Wait 3-4 minutes until the red candy melts are glossy and melted then use a knife to create swirling patterns with the candy melts into the white chocolate.
- Sprinkle on the nuts to your desired taste – I used about 1-2 tablespoons of each type of nut. Once again, use the knife to swirl the nuts into the white chocolate.
- Sprinkle 1-2 tablespoons, or as desired, of the remaining dried fruits onto the white chocolate. Swirl a knife through again to secure the fruits to the chocolate. Add a pinch of crystal sprinkles for an icy appearance.
- Transfer the chocolate to the fridge and chill for 3-4 hours, or until the chocolate has hardened completely.
- Remove the chocolate from the pan and pull off the parchment paper. Break and crack the chocolate into bite sized pieces. Serve to friends, family and coworkers as a holiday gift or sneak bites as a sweet Christmas snack. Enjoy!