Cherry Chocolate Bark
Courtesy of National Cherry Growers
Servings: 36
Prep Time: 20 Min.
Cook Time: 20 Min.
Chill Time: 12 Hrs.
Prep Time: 20 Min.
Cook Time: 20 Min.
Chill Time: 12 Hrs.
What you need:
* 1 jar (10 oz.) maraschino cherries, stemless
* 3/4 c. finely chopped pecans
* pinch of nutmeg
* pinch of cinnamon
* 8 oz. semisweet or milk chocolate, cut into pieces
* 8 oz. white chocolate, cut into pieces
* 3/4 c. finely chopped pecans
* pinch of nutmeg
* pinch of cinnamon
* 8 oz. semisweet or milk chocolate, cut into pieces
* 8 oz. white chocolate, cut into pieces
What to do:
1. Chop cherries; set aside. Mix pecans with nutmeg and cinnamon; set aside.
2. Before melting chocolate, cover large baking sheet or other flat surface (that fits in refrigerator) with waxed paper.
3. Melt semisweet chocolate in small saucepan over low heat; stir constantly. Do not allow it to burn or get hard in bottom of pan. Pour melted chocolate in prepared pan. Using a metal spatula or knife, quickly spread chocolate into a rectangle, about 14 x 8 in. or about 1/8 in. thick. Put in refrigerator; chill about 20 min.
4. Melt white chocolate in small saucepan, being careful that it does not burn in bottom of pan; stir constantly.
5. Remove pan with semisweet chocolate from refrigerator. Pour melted white chocolate over semisweet chocolate layer. Quickly spread white chocolate to cover semisweet chocolate layer, using a metal spatula or knife.
6. Sprinkle pecans and cherries evenly over chocolate. Use metal spatula to press cherries and pecans into chocolate. Chill in refrigerator several hours or overnight. Break into irregular pieces. Store in cool place in airtight container.
2. Before melting chocolate, cover large baking sheet or other flat surface (that fits in refrigerator) with waxed paper.
3. Melt semisweet chocolate in small saucepan over low heat; stir constantly. Do not allow it to burn or get hard in bottom of pan. Pour melted chocolate in prepared pan. Using a metal spatula or knife, quickly spread chocolate into a rectangle, about 14 x 8 in. or about 1/8 in. thick. Put in refrigerator; chill about 20 min.
4. Melt white chocolate in small saucepan, being careful that it does not burn in bottom of pan; stir constantly.
5. Remove pan with semisweet chocolate from refrigerator. Pour melted white chocolate over semisweet chocolate layer. Quickly spread white chocolate to cover semisweet chocolate layer, using a metal spatula or knife.
6. Sprinkle pecans and cherries evenly over chocolate. Use metal spatula to press cherries and pecans into chocolate. Chill in refrigerator several hours or overnight. Break into irregular pieces. Store in cool place in airtight container.