Recipe: Chocolate Bark with Spiced Pecans and Dried Cherries, Chocolate Nut Bark

Three Chocolate Bark with Spiced Pecans and Dried Cherries
Recipe Courtesy of Emeril Lagasse

7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne
Pinch of nutmeg
Pinch of 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

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 three small saucepans half way 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 chips 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 heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment 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.

Yield: 4 pounds of bark
Prep Time: 45 minutes
Cook Time: 2 hours

Chocolate Nut Bark

8 oz Milk,
bittersweet or white chocolate*
3/4 c Toasted pecans, almonds, or Pistachios

*If using white chocolate, add 3/4 teaspoon vegetable oil when melting chocolate.

Spray a cookie sheet with Pam. Melt chocolate until smooth. Stir in nuts. Scrape onto sheet in an even layer to a 8 or 9" square. Let stand until completely cooled. Break or cut into pieces. Store in an airtight container.