Almond Cherry Chocolate Bark Recipe 485

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CHOCOLATE ALMOND BARK



Chocolate Almond Bark image

Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!

Provided by BUCHKO

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 3

½ cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening

Steps:

  • Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
  • In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 14.2 g, Cholesterol 4.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.1 g, Sugar 12.3 g

ALMOND-CHERRY CHOCOLATE BARK



Almond-Cherry Chocolate Bark image

Provided by Larraine Perri

Categories     Candy     Chocolate     Dessert     Christmas     Valentine's Day     Low Cal     Cherry     Almond     Healthy     Edible Gift     Christmas Eve     Party     Self     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 24 pieces

Number Of Ingredients 5

3/4 cup whole skin-on almonds
12 ounces dark chocolate (60 percent to 70 percent cocoa)
1/2 teaspoon pure vanilla extract
toasted almonds
1/3 cup dried tart cherries

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.

CHOCOLATE CHERRY ALMOND SNACK BARS



Chocolate Cherry Almond Snack Bars image

Chewy, crunchy, satisfying chocolate cherry almond bars made with real, wholesome ingredients.

Provided by Sally

Categories     Snack

Time 2h30m

Number Of Ingredients 8

1/3 cup (114g) honey or brown rice syrup*
1/4 teaspoon pure vanilla extract
1/3 cup (40g) almond meal*
1/8 teaspoon salt
1 Tablespoon (15g) almond butter
2 cups (280g) whole almonds, roughly chopped
1/2 cup (60g) dried cherries, roughly chopped
1/3 cup (58g) mini chocolate chips

Steps:

  • Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  • Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.
  • Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

CHERRY CHOCOLATE BARK



Cherry Chocolate Bark image

This recipe from my daughter caught my eye because it reminded me of a favorite candy bar of mine as a child. I love the fudge-like texture.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 11

1 tablespoon plus 1/2 cup butter, softened, divided
2 cups sugar
12 large marshmallows
1 can (5 ounces) evaporated milk
Dash salt
1 cup vanilla or white chips
1-1/2 teaspoons cherry extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup finely chopped dry roasted peanuts

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.

Nutrition Facts : Calories 316 calories, Fat 16g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 114mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE ALMOND BARK



Chocolate Almond Bark image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 4

Butter, for the baking sheet, optional
1 pound bittersweet chocolate, chopped
1 1/2 cups whole almonds, toasted (see Cook's Note)
Sea salt, for sprinkling

Steps:

  • Butter a baking sheet or use a silicone baking mat (preferred).
  • Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
  • Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

TOASTED ALMOND & CHERRY CHOCOLATE BARK



Toasted Almond & Cherry Chocolate Bark image

This is so good and makes a great gift! Beautiful too, with swirls of white chocolate throughout! Adapted from BHG magazine.

Provided by Sharon123

Categories     Candy

Time 30m

Yield 1 1/2 pounds

Number Of Ingredients 4

3/4 cup almonds, toasted and chopped
3/4 cup dried cherries
12 ounces semisweet chocolate, chopped
8 ounces white chocolate, chopped

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!).

RECIPE FOR DARK CHOCOLATE ALMOND BARK



Recipe For Dark Chocolate Almond Bark image

Simple, delicious dark chocolate almond bark.

Provided by Scarlet

Categories     Family Food Ideas And Recipes

Time 7m

Yield 16

Number Of Ingredients 3

12 ounces (12 squares) Baker's unsweetened baking chocolate squares
6 tablespoons SPLENDA® Sugar Blend for baking (you may substitute 6 tablespoons of sugar if you like)
1 cup unsalted, dry roasted almonds

Steps:

  • Place chocolate squares in a double boiler and melt until creamy.
  • Add the sugar blend and continue stirring until smooth.
  • Remove pot from the heat and stir in the almonds. Make sure the almonds are completely covered with the chocolate.
  • Line a cookie sheet with parchment paper and spread the almond mixture evenly on the parchment into a thin layer, spacing almonds evenly.
  • Chill the bark in the refrigerator for approximately one hour or until firm. Remove, break into small pieces and enjoy!

Nutrition Facts : Calories 206.22 kcal, Fat 15.65 g, TransFat 0.0 g, Cholesterol 0.43 mg, Carbohydrate 12.54 g, Protein 4.85 g, Fiber 4.47 g, Sugar 5.29 g, SaturatedFat 7.22 g, Sodium 48.1 mg

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



Almond-Cherry Chocolate Bark Recipe - (4.8/5) image

Provided by Dr_Mom

Number Of Ingredients 5

3/4 cup whole skin-on almonds
12 ounces dark chocolate (60 percent to 70 percent cocoa)
1/2 teaspoon pure vanilla extract
Toasted almonds
1/3 cup dried tart cherries

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.

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