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.