Prep 20 mins
Cook 10 mins
This is so good and makes a great gift! Beautiful too, with swirls of white chocolate throughout! Adapted from BHG magazine.
- In a small bowl, combine the almonds and cherries; set aside.
- Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly. In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly. Remove both saucepans from the heat.
- Stir half of the almond mixture into the semisweet chocolate. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4" thickness. Drop the white chocolate by tablespoons onto the semisweet chocolate mixture. With the tip of your knife, swirl chocolates together for a marbles look. Sprinkle with the remaining almond mixture.
- Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month (believe me, it won't last that long!).
I wanted something fast and festive for Valentine's Day. This was easy, pretty and people liked the way it tasted. Sharon's recipes are usually pretty darn good and this was no exception.
Fantastic! I'm not a fan of peppermint bark because I don't like white chocolate much, but this was a nice change of pace. The perfect balance of different kinds of chocolate. I couldn't find dried cherries, so I used dried cranberries (craisins) and it was still great. The crunchy almonds and chewy cranberries made for a great texture. I plan on giving this as gifts. Thanks!
What a fab gift to give to people. I didn't swirl the white chocolate into the dark, instead I drizzled it on. Worked great! The dried cherries were a treat. I also tried it with dried cranberries. Thanks for the great recipe!