Chocolate Covered Cherry Bark is a fun candy to make as gifts for the holidays, or any day in between! It's sweet, nutty, and filled with tart cherry flavor.
Why This Recipe Works
Chocolate Covered Cherry Bark is easy to make, but big on taste! The slightly bitter taste of chocolate surrounded by tart cherries and toasted pecans is a match made in heaven.
I've always been a chocolate-covered cherry lover. But, the best part about making this chocolate bark is there's no 'goo' to deal with. It's just chocolate, dried cherries and toasted pecans with a little salt added. The toasted pecans give this candy a surprising twist!
During the holidays, I like to give little gifts of homemade candy to family and friends. This recipe is fun to make, quick to come together, and easy to pack up and share. It's also a great recipe to make with kids!
You only need 5 ingredients to make this delicious candy! There's a good chance you have all of these items already in your kitchen! See recipe card for quantities.
- toasted pecans
- chocolate chips
- dried cherries
- sea salt
How to Make Chocolate Covered Cherry Bark
Start by toasting chopped pecans on a sheet pan in a 350 degree oven with a little butter for 5 minutes. Watch pecans carefully to make sure they don't burn. Remove from oven and sprinkle with sea salt. Mix well and set aside to cool.
While the pecans are cooling, give the dried cherries (ad) a rough chop. You can leave some whole and chop the others.
Purchase the best chocolate chips you can find. I use Ghiradelli (ad) semi-sweet baking chips. Melt the chips in a microwave safe dish at 30 second intervals, stirring frequently until smooth.
Using a large spoon or spatula, spread the chocolate into a thin layer onto a cool surface. I like to use my Grandmother's marble table where she made mints and candies for my wedding. But, you can use a sheet pan and line it with parchment paper if you don't have a marble slab hanging around.
Have some fun sprinkling the chocolate with cherries and pecans, making sure to press down firmly so the toppings will adhere to the chocolate.
Allow the block of chocolate to cool completely. After the candy has hardened, break it into random pieces with the back of a spoon and enjoy!
The hardest part of this recipe is waiting for the chocolate to cool. You'll be tempted to tear into it before it cools down, but don't do it! If you need to speed up the process, refrigerate the candy on a sheet pan for at least one hour.
Storage and Freezing
This candy can be frozen, but I don't recommend it because the chocolate can become chalky and change taste.
Chocolate Covered Cherry Bark makes great gifts for the holidays, or any day in between! If you have any leftovers, it's the perfect candy to share.
More Holiday Recipes
Chocolate Covered Cherry Bark
*See notes in blog post for detailed tips, photos and instructions.
- Preheat oven to 350 degrees.
- Spread pecans on a sheet pan and drizzle with melted butter. Toss well. Toast pecans in oven for 5 minutes, watching carefully to make sure they don't burn.
- Remove pecans from oven and sprinkle with sea salt. Mix well and set aside to cool.
- While pecans are cooling, give the dried cherries (ad) a rough chop. Leave some whole and chop the rest.
- Melt chocolate chips in a microwave safe dish at 30 second intervals, stirring frequently until melted and smooth.
- Using a large spoon or spatula, spread the chocolate into a thin layer onto a sheet pan lined with parchment paper.
- Sprinkle the chocolate with cherries and pecans, covering the entire surface. Press toppings into the chocolate firmly.
- Allow chocolate to cool for at least one hour before breaking into random pieces. Candy must be completely hardened before breaking.
- To speed up the process, place chocolate in the refrigerator until set.
- Store candy in an airtight container until ready to serve or give as gifts.
- Feel free to substitute other dried fruits if you wish. Dried apricots and pineapple also work well.
Nutrition info is an auto generated estimate.