Almond Bark Covered Cherries Sprinkles Recipes

ALMOND-CHERRY CHOCOLATE BARK

Steps:

• Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

TWIZZLER'S @ ALMOND BARK

Steps:

• 1. Open package of Twizzlers, then cut the lengths in half. Easier to handle and more for the plate. Your preference as to the size of the Twizzlers and choice of Pull and Peel or Regular.
• 2. Start with 4 individual blocks of Vanilla or Chocolate almond bark.
• 3. Microwave 1 minute and then 30 second intervals until melted.
• 4. It is good to have a second bowl and dump sprinkles into - assembly line style.
• 5. Work quickly with the Twizzlers by rolling them in the almond bark mixture.
• 6. Now take the Twizzlers and roll in Christmas sprinkles and lay on aluminum lined cookie sheet until set. They are beautiful and do not last long around a crowd. The kids love them.

SPRINKLE BARK

Steps:

• Melt the white chocolate in a microwave-safe bowl in the microwave in 30-second intervals. Spread on a foil-lined baking sheet until about 1/4 inch thick.
• Top the white chocolate with blue sprinkles. Let set. Break into pieces.

CHERRY ALMOND BARK

Steps:

• 1. Melt the chocolate in the top of a double boiler or hot water. Stir until well blended. Add cherries and mix well.
• 2. Pour Chocolate & cherry mixture onto a 13" x 17" cookie sheet with sides that has been lined with parchment paper. Spread the mixture evenly to the sides of the pan. Sprinkle the almonds all over, covering the chocolate. Let cool about 5 minutes and with your fingers, press the almonds into the chocolate lightly just so they stick.
• 3. Cool to allow the candy to harden throughly and then break into bite size pieces or cut carefully with a warmed knife if you prefer square pieces.