Dark Chocolate Cherry Cashew Kind Bar Food

DARK CHOCOLATE CHERRY CASHEW KIND BAR

Steps:

• 1. Grease/spray large bowl, 9x13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass. Set aside.IF NUTS AREN'T ALREADY ROASTED: Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 min. until lightly toasted and fragrant.
• 2. Add toasted nuts to large bowl. Add dried cherries, raisins, puffed rice/millet and flaxseed meal. Stir to combine. Set aside. In 1-1/2 or 2 quart saucepan, combine honey, rice syrup, salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees (hard ball stage) on a candy thermometer.
• 3. Immediately, pour mixture over nut mixture, stir until evenly coated. Quickly transfer to greased/sprayed 9x13 pan, use hands to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Using bottom of greased/sprayed drinking glass to tap and compact mixture in pan.
• 4. Let cool 20 minutes (pan should still be slightly warm). Invert pan on cutting board and tap until mixture falls out in one piece. Cut into 20 bars. (If they cool too much and become too hard or brittle to cut easily, put in warm oven for 1-2 minutes to soften; proceed with cutting.) Allow bars to cool completely before proceeding with chocolate drizzles.
• 5. FOR CHOCOLATE DRIZZLES: Add chocolate chips and oil to microwave safe bowl. Cook on high power in 20 second intervals, stirring each time, just until last chips melt into mixture (approx. 60 seconds total). Use fork or squeeze bottle to drizzle chocolate over nut bars. Let cool until chocolate hardens.
• 6. STORAGE TIP: Store in airtight container with parchment paper between layers. For take-along convenience, use parchment paper pieces to wrap individual bars burrito-style. Store at room temperature for up to 1 week. May refrigerate to extend storage or if firmer, less sticky bars are preferred. May be frozen, too.
• 7. FOR VEGAN VERSION, use all brown rice syrup and vegan chocolate chips.

DARK CHOCOLATE & CHERRY BAR

Steps:

• Line a 20cm square baking tin with a strip of baking parchment - leave an overhang as this will help lift everything out of the tin later. Scatter the amaretti biscuits over the base of the tin and set aside.
• Tip the chocolate into a heatproof bowl and pour the cream into a saucepan. Bring the cream to the boil, then pour it over the chocolate and stir until completely melted. Pour the mixture over the biscuits, then tap the tin to even out. Cover with cling film and chill in the fridge for at least 4 hrs (or up to 2 days ahead).
• While the chocolate is setting, drain the cherries over a small saucepan and set them aside. Simmer the juice from the tin for about 5 mins or until syrupy. This can be done a day ahead and both can be kept in the fridge.
• To serve, use the parchment handles to lift everything out of the tin on to a board and, using a sharp knife dipped in hot water, cut into six neat bars. Using a pastry brush, paint a thick stripe of the kirsch syrup across each plate, then sit a chocolate bar across the stripe at an opposing angle. Top each bar with a line of cherries and serve with extra syrup on the side.