Prep 45 mins
Cook 2 hrs
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!
- 7 tablespoons butter
- 1⁄2 cup brown sugar
- 2 cups pecan pieces
- cayenne pepper
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 1 lb semisweet chocolate, cut in pieces
- 1 lb milk chocolate, cut in pieces
- 1 lb white chocolate, cut in pieces
- 2 cups dried cherries, rehydrated and chopped
- 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.
WOW! This is a Keeper. Thank you so much. Be sure to "candy" the nuts, rehydrate the Cherries and add that butter to the chocolate mix. It's the difference between Great Chocolate bark and GOURMET Chocolate Bark and this is Gourmet all the way. Very rich and decadent you only need a small square to be satisfied. I only used 2 lbs of Dark Chocolate and put it in a 9x13 Pyrex pan. I like Dark Chocolate especially with this combination. I used a small amount of the white chocolate to drizzle across the dark chocolate to give it a more FESTIVE look for my Christmas gift baskets. The red cherries with the white drizzle creates a HOLIDAY effect. Watch out when melting the White Chocolate because is seizes up IMMEDIATELY if even one a DROP of Water gets in it OR if it gets too HOT. That is another reason I decided not to use it until I figured it out. I went online and other bakers say to add a bit of non flavored oil to the White Chocolate for a smoother and easier pour. I think coconut oil would be great to use and will try it on my next batch when decorating. Otherwise, easy and so so YUMMY. Your friends will give you a big nod of respect after tasting this. : )
This recipe is incredible. We've done it without the dried cherries, and it was to die for. I'm not normally a chocolate bark person, but the contrast in flavors really work for this. LOVE it!
WONDERFUL ~ Taste, looks, everything! The nuts are great done up this way, & their taste, along with the cherries & the way the bark is swirled around ~ just GREAT! Definitely a keeper! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]