Best Cherry Chocolate Bark Recipes

ALMOND-CHERRY CHOCOLATE BARK

Steps:

• Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

TOASTED ALMOND & CHERRY CHOCOLATE BARK

Steps:

• 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!).

ALMOND-CHERRY CHOCOLATE BARK RECIPE - (4.8/5)

Steps:

• Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

CHERRY CHOCOLATE BARK

Steps:

• Line a 9x13 inch baking pan with aluminum foil.
• Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
• Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
• Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.

PISTACHIO AND TART CHERRY CHOCOLATE BARK

Steps:

• Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
• Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
• Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
• On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
• Spoon dollops of white chocolate onto semisweet-chocolate mixture.
• With tip of knife, swirl chocolates together for marbled look.
• Sprinkle with remaining pistachios and cherries.
• Refrigerate bark 1 hour or until firm.
• Break bark into pieces.
• Store in tightly sealed container in refrigerator up to 1 month.
• Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.

CHERRY CHOCOLATE BARK

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a large heavy saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil; cook and stir for 5 minutes. Remove from the heat. Stir in vanilla chips and extracts until smooth. Pour into prepared pan. , In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in peanut butter and peanuts. Drop by tablespoonfuls over first layer; cut through with a knife to swirl. Chill until firm. , Using foil, lift candy out of pan. Discard foil. Break candy into pieces. Store in an airtight container in the refrigerator.

CHOCOLATE, CHERRY, AND MACADAMIA BARK

Steps:

• Butter a baking sheet and line with waxed paper. Combine the chocolates in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) barely simmering water and heat, stirring occasionally, until melted and smooth. Stir 1/2 cup (2 1/2 oz/75 g) of the macadamias and 1/2 cup (2 1/2 oz/75 g) of the cherries into the melted chocolate, then pour onto the prepared baking sheet, tilting to spread slightly. Sprinkle with the remaining 1/4 cup (1 1/2 oz/45 g) each of the nuts and cherries. Refrigerate the candy, uncovered, until firm, about 1 hour.
• Gently peel the candy from the waxed paper. Then, holding the candy with the waxed paper (to prevent fingerprints), break the chocolate into large, irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
• About macadamias
• These rich nuts originated in Australia, but are now widely grown in Hawaii. Smooth, off-white, and round, macadamia nuts resemble large chickpeas (garbanzo beans). Oil rich, they add crunch and buttery flavor to candies and baked goods.