Three Chocolate Bark with Spiced Pecans and Dried Cherries

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Food Network SpecialsEpisode: All-Star Holiday Gifts

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 38 Reviews
Total Time:
2 hr 45 min
Prep
45 min
Cook
2 hr 0 min
Yield:
4 pounds of bark
Level:
Intermediate
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Ingredients

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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Newest Ratings and Reviews

Read all 38 reviews

  • 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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  • on December 24, 2011

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    I've made this three years in a row and it's become a tradition. Family, co-workers, and neighbors all wait in anticipation for the Three Chocolate Bark! Pretty,and easy to wrap.
    Although Emeril melts all three chocolates at the same time, he has a big staff! I'd NEVER attempt to watch three bowls of melting chocolate at once. We melt one at a time, spread it, wash the bowl, and start the next.
    Invest in good chocolate: get bulk blocks if you can rather than chips. I leave out the cherries, just don't like mixing fruit with my candy. I also add a bit of cayenne to the dark chocolate for an extra kick. I lay the nuts down first, then spread the melted chocolate over in layers. Turns out perfect.
    This is a go-to gift from my kitchen that never fails to impress. Thanks, Emeril!!
    .

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  • on February 01, 2011

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    Wonderful! If I have to damage my teeth...this is one great way to do it! I have made this several times exactly as written EXCEPT I have used various nut/fruit ingredients (e.g. macademia or almonds; apricots or golden raisins, etc. Final product is always delicious! Annie, Milpitas, CA

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