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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 4 pounds.
7 T. butter
1/2 c. brown sugar
2 c. pecan pieces
salt
cayenne pepper
pinch ground nutmeg
pinch ground cinnamon
1 lb. semisweet chocolate, cut into pieces
1 lb. milk chocolate, cut into pieces
1 lb. white chocolate, cut into pieces
2 c. dried cherries, rehydrated and chopped
Preheat oven to 400F; line baking sheets with parchment paper.
In a large skillet, melt 4 tablespoons of butter.
Add brown sugar and stir until sugar dissolves and is bubbly; stir in pecans.
Season pecans with salt, cayenne, nutmeg, and cinnamon.
Continue to cook, stirring constantly, until sugar starts to caramelize and coat pecans evenly; cook an additional 4 minutes.
Remove the pan from the heat and spread pecans over one baking sheet.
Place baking sheet in oven and roast pecans for about 6 minutes.
Remove from oven and cool completely; break pecans into small pieces.
Fill 3 small saucepans halfway up the pan with water.
Place pans over medium heat and bring to a boil; reduce to a simmer.
In three separate mixing bowls, add each type of chocolate into the individual bowls; place over saucepans.
After about 2 minutes over heat, the chocolate will start to melt stir each chocolate until totally melted.
Remove from heat and stir 1 tablespoon of butter into each bowl of chocolate.
Pour each type of chocolate over clean baking sheet.
Sprinkle pecans and cherries over the chocolates.
Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick.
Place in refrigerator or allow to sit out until set.
Break the bark into medium pieces and serve.
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CANDY - CHOCOLATE BARK WITH PECANS AND CHERRIES
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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 4 pounds.
7 T. butter
1/2 c. brown sugar
2 c. pecan pieces
salt
cayenne pepper
pinch ground nutmeg
pinch ground cinnamon
1 lb. semisweet chocolate, cut into pieces
1 lb. milk chocolate, cut into pieces
1 lb. white chocolate, cut into pieces
2 c. dried cherries, rehydrated and chopped
Preheat oven to 400F; line baking sheets with parchment paper.
In a large skillet, melt 4 tablespoons of butter.
Add brown sugar and stir until sugar dissolves and is bubbly; stir in pecans.
Season pecans with salt, cayenne, nutmeg, and cinnamon.
Continue to cook, stirring constantly, until sugar starts to caramelize and coat pecans evenly; cook an additional 4 minutes.
Remove the pan from the heat and spread pecans over one baking sheet.
Place baking sheet in oven and roast pecans for about 6 minutes.
Remove from oven and cool completely; break pecans into small pieces.
Fill 3 small saucepans halfway up the pan with water.
Place pans over medium heat and bring to a boil; reduce to a simmer.
In three separate mixing bowls, add each type of chocolate into the individual bowls; place over saucepans.
After about 2 minutes over heat, the chocolate will start to melt stir each chocolate until totally melted.
Remove from heat and stir 1 tablespoon of butter into each bowl of chocolate.
Pour each type of chocolate over clean baking sheet.
Sprinkle pecans and cherries over the chocolates.
Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick.
Place in refrigerator or allow to sit out until set.
Break the bark into medium pieces and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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