Ingredients

7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped

Directions

Preheat the

oven to 400 degrees F.

In a large saute pan, melt 4 tablespoons of 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 the individual bowls. 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 tablespoon of butter into
each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment

paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a
metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick.
Either place the marble in the refrigerator or allow to sit out until set, about a couple
of hours. Break the bark into medium pieces and serve.