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!).
3 CHOCOLATE CHERRY BARK
Make and share this 3 Chocolate Cherry Bark recipe from Food.com.
Provided by GingerlyJ
Categories Candy
Time 2h30m
Yield 4 pounds, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
- Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
Nutrition Facts : Calories 651.8, Fat 50.3, SaturatedFat 24.3, Cholesterol 25.4, Sodium 99.4, Carbohydrate 54.1, Fiber 7.5, Sugar 41.3, Protein 9.4
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.
PISTACHIO AND TART CHERRY CHOCOLATE BARK
Just in time for the holidays. This is an delicious (and impressive) gift to bring to a holiday party or to give to anyone on your list. I think it would also be delicious if you substituted the cherries with craisins or another similar fruit.
Provided by dojemi
Categories < 4 Hours
Time 1h10m
Yield 2 1/2 pounds
Number Of Ingredients 4
Steps:
- Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
- Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
- Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
- On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
- Spoon dollops of white chocolate onto semisweet-chocolate mixture.
- With tip of knife, swirl chocolates together for marbled look.
- Sprinkle with remaining pistachios and cherries.
- Refrigerate bark 1 hour or until firm.
- Break bark into pieces.
- Store in tightly sealed container in refrigerator up to 1 month.
- Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.
Nutrition Facts : Calories 1855.3, Fat 157.1, SaturatedFat 80.4, Cholesterol 12.7, Sodium 128.7, Carbohydrate 139.8, Fiber 39.2, Sugar 68.8, Protein 44.9
CHERRY CHOCOLATE BARK
Similar to the more familiar peppermint bark, this candy is made using crushed cherry-flavored candy canes.
Provided by EPIFANEEE
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 40m
Yield 18
Number Of Ingredients 3
Steps:
- Line a 9x13 inch baking pan with aluminum foil.
- Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
- Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
- Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 31.9 g, Cholesterol 0.7 mg, Fat 6.6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 12 mg, Sugar 23.8 g
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