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Bejeweled Chocolate Orange Cranberry No Bake Holiday Bars

Bejeweled Chocolate Orange Cranberry No Bake Holiday Bars

This easy no bake recipe that is a updated version of croccantini will quickly become a holiday classic.  The original Italian recipe calls for puffed rice. To make this recipe gluten free and pack in more fiber and nutrition, Rosa used puffed millet. 

Rosa also made her own candied cranberries.  This simple process produces a crunchy tangy cranberry that is a true treat! 

Items Needed

1 brownie pan measuring 7 by 10 " and 2" deep

1 sheet of parchment paper, soaked in cold water and squeezed well

Blow torch to brulee the marshmallows (or broil in your oven)



14 oz Euphoria Dark Chocolate Buttons

 Pinch of instant coffee or espresso

 3 oz of chopped hazelnuts or other nut of choice

3.5 oz candied oranges

3.5 oz candied cranberries (recipe below)

Note: if opting to use dried cranberries, soak them overnight then pat dry before using 

1.5 oz of puffed Millet or puffed rice, organic

4 oz of mini marshmallow

Pinch of salt



Line a 7"x10” pan with wet parchment paper.  To wet the parchment submerge in water then wring out excess.   

Measure out ingredients.

Melt the chocolate and coffee or espresso powder in a bain marie or double boiler until it is the consistency of melted peanut butter.

Spread chocolate mixture into prepared pan.  Using a large spatula smooth mixture to be level.  Then top with marshmallows.

Place in refrigerator for chocolate to set.  This will take at least 30 minutes.

Cut into 12 bars.  Then brulee with a kitchen torch. 

If you don’t have a kitchen torch you can very quickly brulee the marshmallows in your oven.  Place back in the refrigerator to set up before cutting into bars.  


Candied Cranberries

12 oz bag of fresh cranberries

2 ½ c granulated sugar

1 vanilla bean

a pinch of salt

2 c water

Extra granulated sugar for coating


Bring water, sugar, vanilla and salt to a simmer until the sugar is dissolved.

Remove from heat and add the cranberries.  After a quick stir to coat all cranberries and let cool.

Once it is cool enough put in the refrigerator for at least 8 hours or overnight. 

Strain the cranberries.  Keep the cranberry infused syrup.  It can be used as a cake soak, simple syrup and more.

Toss the cranberries in granulated sugar and let dry.  They will begin to harden. They will harden once fully dry.