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.
















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By gypsy9977_9555291
enterprise, AL
on December 20, 2012
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Would have liked more detail as to when to remove sugar from the heat, i under cooked sugqr one go and overcooked it the second batch
By tnordan
on December 07, 2012
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ive made this for the past 8 years and substituted Craisins for the cherries. My friends, coworkers, family, kids friends and etc. absolutely go crazy over this stuff. I usually wind up making 3 pans of it!!! Everyone expects it every year!
By peggyboston_8082415
Tewksbury, MA
on December 28, 2011
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From peggy
I used 2 kinds of chocolate..mostly .dark chocolate and a small layer of lindt white chocolate with coconut ...and the cheerres and spiced pecans. Perfect combo. I found a better receipe online for the spiced pecans...it did not work for me..
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