Almond Cherry Chocolate Bark Recipes

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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.

CHERRY ALMOND CHOCOLATE CLUSTERS



Cherry Almond Chocolate Clusters image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 12 clusters

Number Of Ingredients 3

1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped

Steps:

  • In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
  • Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
  • Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams

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 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

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!).

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.

CHERRY ALMOND BARK



Cherry Almond Bark image

Chock-full of colorful cherries and almonds, this fast-to-fix candy is a Christmas tradition at Rita Goshaw's home in South Milwaukee, Wisconsin. "It's one of my family's favorite munchies while decorating the tree and wrapping presents, she comments.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1 pound.

Number Of Ingredients 3

1 pound white candy coating, coarsely chopped
3/4 cup chopped candied cherries
1/2 cup unblanched whole almonds

Steps:

  • In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces.

Nutrition Facts : Calories 201 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY CHERRY ALMOND BARK



Chewy Cherry Almond Bark image

Almond bark is pure delight during any time of year! I whipped this vegan version up post-Thanksgiving. It's delicious and easy to make.

Provided by Lizz Clements

Categories     Candy

Time 15m

Yield 12 2-3 inch squares, 12 serving(s)

Number Of Ingredients 5

8 ounces semisweet baking chocolate
3 -5 tablespoons milk or 3 -5 tablespoons soymilk
1 tablespoon sugar
2/3 cup slivered almonds
2/3 cup dried cherries

Steps:

  • In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency.
  • Add the remaining ingredients and mix well.
  • Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness.
  • Let cool in your refrigerator for approximately 30 minutes or until solid.
  • Break into pieces and serve!

Nutrition Facts : Calories 131.7, Fat 8.8, SaturatedFat 3.7, Cholesterol 0.5, Sodium 4, Carbohydrate 14.3, Fiber 1.8, Sugar 11.6, Protein 2.2

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