Chocolate Covered Cherry Bark
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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.
What's Special About This Candy?
I love Chocolate Covered Cherry Bark better than any other candy in the world. It's right up there with the best dessert I've ever tasted. The sweet, yet 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 a 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 easy to make, quick to come together, and fun to pack up and share. It's also a great recipe to make with kids!
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.
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.
After the candy has hardened, break it into random pieces and store it in an airtight container or cool place until ready to serve. Chocolate Covered Cherry Bark makes great gifts for the holidays, or any day in between.
More Chocolate Desserts
- Chocolate Strawberry Tart
- Chocolate Brioche Bread Pudding
- Beryl's Chocolate Sheet Cake
- Chocolate Raspberry Mousse
- Salted Chocolate Toffee Bars
Chocolate Covered Cherry Bark
*See notes in blog post for detailed tips, photos and instructions.
- 2 cups pecans roughly chopped
- 1 tablespoon butter melted
- Dash of sea salt
- 1 cup dried cherries roughly chopped (ad)
- 12 oz. package chocolate chips ad
- 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.
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Chocolate Covered Cherry Bark was featured by The Yummy Bowl in her 40 Gluten Free Christmas Treats!
Another recipe used for an office cookie exchange. Chocolate covered cherries without the gooeyness. Delicious combination of sweet and salty. Quick and easy to pure enjoyment!
Yum, yum! I wish I was in your office cookie exchange! 🙂
These are really good
Thanks Sandi! I'm so glad you liked this recipe! Chocolate bark is one of my favorite candies.
These are dangerously delicious! I'm wondering how easy it might be to put them in petit-four cups to harden. Maybe grease a melon scoop or something for easy transfer to the cups?
That's a great idea, Carol. You could just transfer them from the chocolate 'bath' directly to the petit-four cups. But, I would just place them in the cups after they cooled. If you use parchment paper, they pop right up...and would fit into the petit four cups perfectly. 🙂
How far in advance of "giving as a gift" can you make and store this? Can it be stored in the freezer until the day before?
Hi Carolyn. You can make this bark up to 3 days in advance. I wouldn't put it in the freezer. Store it in an airtight container and it stay fresh for at least a week.