CHERRY ALMOND BARK
Chock-full of colorful cherries and almonds, this fast-to-fix candy is a Christmas tradition at Rita Goshaw's home in South Milwaukee, Wisconsin. "It's one of my family's favorite munchies while decorating the tree and wrapping presents, she comments.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1 pound.
Number Of Ingredients 3
Steps:
- In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 201 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND-CHERRY CHOCOLATE BARK RECIPE - (4.8/5)
Provided by Dr_Mom
Number Of Ingredients 5
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.
ALMOND-CHERRY CHOCOLATE BARK
Provided by Larraine Perri
Categories Candy Chocolate Dessert Christmas Valentine's Day Low Cal Cherry Almond Healthy Edible Gift Christmas Eve Party Self Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 5
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.
CHEWY CHERRY ALMOND BARK
Almond bark is pure delight during any time of year! I whipped this vegan version up post-Thanksgiving. It's delicious and easy to make.
Provided by Lizz Clements
Categories Candy
Time 15m
Yield 12 2-3 inch squares, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency.
- Add the remaining ingredients and mix well.
- Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness.
- Let cool in your refrigerator for approximately 30 minutes or until solid.
- Break into pieces and serve!
Nutrition Facts : Calories 131.7, Fat 8.8, SaturatedFat 3.7, Cholesterol 0.5, Sodium 4, Carbohydrate 14.3, Fiber 1.8, Sugar 11.6, Protein 2.2
CHERRY ALMOND BARS
Steps:
- HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
- STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
- BAKE 15 minutes.
- SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
- BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.
CHERRY ALMOND BARS
A rich tasting bar filled with maraschino cherries and chopped almonds, topped with a cherry almond flavoured frosting. Source: Chatelaine magazine, recipe by Carolyn Potts.
Provided by Elly in Canada
Categories Bar Cookie
Time 1h20m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray 9x13 inch baking dish with oil.
- In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
- OR.
- Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
- Press mixture over bottom of baking dish.
- Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
- Meanwhile, in a bowl, stir flour, baking powder and salt.
- In a separate bowl, put beaten eggs then stir in brown sugar.
- Gradually stir in flour mixture, then add almonds and cherries.
- Spread over warm base.
- Bake in centre of oven until filling is set, 25 - 30 minutes.
- To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
- Gradually beat in 2 cups icing sugar until fluffy.
- Cover and set aside. Cool bars, then spread icing evenly over top.
- Refrigerate at least 2 hours before cutting into bars.
- Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
- Note: if you use the cherry juice for the frosting it will be a nice pink colour!
Nutrition Facts : Calories 176.4, Fat 8.4, SaturatedFat 4.1, Cholesterol 26.4, Sodium 58, Carbohydrate 24.1, Fiber 0.6, Sugar 17.3, Protein 2
TOASTED ALMOND & CHERRY CHOCOLATE BARK
This is so good and makes a great gift! Beautiful too, with swirls of white chocolate throughout! Adapted from BHG magazine.
Provided by Sharon123
Categories Candy
Time 30m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- In a small bowl, combine the almonds and cherries; set aside.
- Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly. In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly. Remove both saucepans from the heat.
- Stir half of the almond mixture into the semisweet chocolate. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4" thickness. Drop the white chocolate by tablespoons onto the semisweet chocolate mixture. With the tip of your knife, swirl chocolates together for a marbles look. Sprinkle with the remaining almond mixture.
- Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month (believe me, it won't last that long!).
CHERRY ALMOND BARK
I got the idea for this from thinking how to adapt another candy recipe I make. Turned out great according to my family. So easy.
Provided by G R
Categories Chocolate
Time 15m
Number Of Ingredients 4
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.
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