PECAN CHERRY BARK
I just love to make chocolates at Christmastime. This popular candy combines pecans, chocolate and cherries. It's crunchy, sweet and just plain yummy. —Sue Kauffman, Columbia City, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 pounds.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes. Stir in pecans until coated. Spread onto foil to cool. , Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth. Divide between prepared pans, spreading to desired thickness. Refrigerate just until set, but not firm., In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer. Refrigerate until set, but not firm., Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top. Sprinkle with cherries and candied pecans, pressing to adhere. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 165 calories, Fat 10g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN PIE BARK
Pecan Pie Bark makes a perfect holiday gift with a graham cracker base, chopped pecans and brown sugar. It's sweet, crunchy, and ready in 20 minutes!
Provided by Sabrina Snyder
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and line a baking sheet with foil sprayed with vegetable oil.
- Line up the graham crackers tightly (break crackers in half to fill in any gaps too).
- In a large saucepan add the butter, brown sugar and salt on medium heat.
- Bring to a boil and stir constantly for 3 minutes.
- Add in the pecans and cook for 30 seconds.
- Stir in the vanilla extract.
- Place the mixture over the graham crackers.
- Bake for 10 minutes.
- Let cool completely before breaking apart.
Nutrition Facts : Calories 253 kcal, Carbohydrate 21 g, Protein 2 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 99 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
PECAN BARK
My mom clipped this recipe out of an American Profile magazine, and boy am I glad she did. (Cooking time includes chilling time.)
Provided by Lacy S.
Categories Candy
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a cookie sheet with foil and lightly grease.
- Place graham crackers on the cookie sheet in one layer.
- Sprinkle pecans evenly over the graham squares.
- In a small sauce pan melt the unsalted butter.
- Add brown sugar to the pan and stir until mixture begins to boil.
- Pour sugar mixture over pecans and graham squares.
- Bake in oven for 10 minutes.
- Remove pan from oven and place into freezer for 1 hour.
- Break bark into pieces while still cold.
Nutrition Facts : Calories 463.1, Fat 29.6, SaturatedFat 12.8, Cholesterol 48.8, Sodium 214.4, Carbohydrate 48.7, Fiber 2, Sugar 32.1, Protein 3.5
THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES
Provided by Emeril Lagasse
Categories dessert
Time 2h45m
Yield 4 pounds of bark
Number Of Ingredients 11
Steps:
- 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.
SALTED CARAMEL PECAN BITES
Provided by Food Network
Categories dessert
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
- Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
- Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
- Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.
ALMOND - PECAN BARK
Make and share this Almond - Pecan Bark recipe from Food.com.
Provided by Moe Heon
Categories Candy
Time 30m
Yield 30 pieces, 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt white chocolate and add almond oil.
- Toast nuts and spread on cookie sheet.
- Spread chocolate over nuts and chill.
PECAN PIE BARS I
These pecan pie bars are great for the children and adults in any family.
Provided by MARIETA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 12 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 117.5 mg, Sugar 15.2 g
CHOCOLATE-CARAMEL PECAN BARK
Need something yummy for a care package or potluck? Ten minutes and three ingredients are all you need to prep this Chocolate-Caramel Pecan Bark.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Melt chocolate as directed on package. Spread half the chocolate onto waxed paper-covered baking sheet; sprinkle with nuts.
- Microwave caramels and water in microwaveable bowl 30 sec.; stir until caramels are melted and mixture is well blended. Drizzle over nuts. Top with spoonfuls of the remaining chocolate.
- Refrigerate 1-1/2 hours or until firm. Break into 10 pieces.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PECAN PRALINE BARK RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Line a large jellyroll pan with aluminum foil; then lightly spray it with cooking spray. Arrange graham crackers in a single layer in the pan close together, trimming if needed to fill the pan completely. Preheat oven to 325°F. In a 2-qt. saucepan over medium heat, bring the butter, sugar, brown sugar, and pecans to a boil; then boil for exactly 3 minutes. Remove from heat and stir in the vanilla, if using. Working quickly (the mixture will begin to set up fast), spread the mixture evenly over the graham crackers, redistributing pecans as needed. (I used the tip of a knife to do this.) Immediately, place in the preheated oven and bake for exactly 8 minutes. Cool completely on a wire rack before breaking into irregular pieces. Store in an airtight container.
CHOCOLATE PECAN BARK
Skip the trip to the fancy candy store and make some edible gifts at home. Even beginners can make this microwave-simple Chocolate Pecan Bark.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Microwave semi-sweet and white chocolates in separate microwavable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
- Stir 1/2 cup nuts into each chocolate. Alternately spoon chocolate mixtures onto wax paper-covered baking sheet or tray; swirl with knife several times for marble effect.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PEPPERMINT AND PECAN CHOCOLATE BARK
Categories Candy Chocolate Dessert Bake Christmas Mint Pecan Winter Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 pounds
Number Of Ingredients 3
Steps:
- Preheat oven to 250°F. Line 17x11-inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about 5 minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm, about 2 hours. Cut chocolate bark into irregular bite-size pieces. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.)
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