PECAN CHERRY BARK
I just love to make chocolates at Christmastime. This popular candy combines pecans, chocolate and cherries. It's crunchy, sweet and just plain yummy. —Sue Kauffman, Columbia City, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 pounds.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes. Stir in pecans until coated. Spread onto foil to cool. , Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth. Divide between prepared pans, spreading to desired thickness. Refrigerate just until set, but not firm., In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer. Refrigerate until set, but not firm., Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top. Sprinkle with cherries and candied pecans, pressing to adhere. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 165 calories, Fat 10g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE BARK FILLED WITH PINE NUTS AND DRIED CHERRIES
I had leftover melted chocolate, cherries, toffee bits and pine nuts. So walla it became this yummy candy to go on the christmas cookie trays!
Provided by Rita1652
Categories Candy
Time 12m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x13 sheet pan with silicone pad or parchment paper.
- Melt chocolate chips in micro add butter stir till melted.
- Stir in remaining ingredients.
- Spread in prepared pan.
- You can place parchment paper on top then top with an other pan to flaten and distribute evenly.
- Chill till hardened.
- Break into pieces and enjoy.
Nutrition Facts : Calories 102.9, Fat 10.7, SaturatedFat 5.8, Cholesterol 0.8, Sodium 6.7, Carbohydrate 5.4, Fiber 2.9, Sugar 0.2, Protein 2.5
THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
I saw Emeril Lagasse make this on the Food Channel. It is VERY rich and a fantastic addition to a cookie/candy tray during the holidays. Be sure to break into small pieces as a little goes a long way!
Provided by Adie264
Categories Candy
Time 2h45m
Yield 4 lbs.
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large saute pan, melt 4 tablespoons of the 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 each bowl. 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 tablespoons of butter into each bowl of chocolate. Pour each type of chocolate over a large parchment paper-lined baking sheet. Sprinkle the pecans and hcerries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thickness.
- Place baking sheet in refrigerator until set, about a couple of hours. Break the bark into medium pieces and serve.
Nutrition Facts : Calories 2444.4, Fat 188.7, SaturatedFat 91, Cholesterol 95.4, Sodium 372.7, Carbohydrate 202.7, Fiber 27.9, Sugar 155, Protein 35.2
CHOCOLATE BARK WITH MIXED NUTS AND DRIED CHERRIES
Provided by Aaron McCargo Jr.
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
- Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.
THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
Provided by Emeril Lagasse
Categories dessert
Time 2h45m
Yield 4 pounds of bark
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.
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