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Bark: Three Chocolate Bark with Spiced Pecans

Source of Recipe

posted by gilly at recipe circus


List of Ingredients

7 tablespoons unsalted butter
1/2 cup packed light brown sugar
2 cups pecan pieces
1/4 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 pound semisweet chocolate, chopped
1 pound milk chocolate, chopped
1 pound white chocolate, chopped
2 cups dried cherries


Recipe

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a medium-size sauté pan, melt 4 tablespoons of the butter. Add the brown sugar and stir until the sugar dissolves and the mixture is bubbly, about 1 minute. Add the pecans, the salt, cayenne, nutmeg, and cinnamon. Cook, stirring constantly, until the sugar starts to caramelize and coats the pecans evenly, about 3 minutes.
Remove the pan from the heat and spread the pecans on one of the prepared pans. Place the pan in the oven and roast for about 6 minutes. Remove from the oven, and using a fork spread the pecans evenly on the parchment paper. Cool completely.

Fill three small saucepans halfway with water. Place the pans over medium heat and bring to a boil, then reduce to medium-low. Put each type of chocolate into a separate mixing bowl. Place the bowls over the saucepans and stir until the chocolates are completely melted. Remove from the heat and stir 1 tablespoon of butter into each bowl and stir until completely melted.
Pour the semisweet chocolate onto the second prepared pan and spread evenly with a rubber spatula. Then pour the milk chocolate over the previous layer and spread evenly with a rubber spatula. Repeat with the white chocolate. Sprinkle the pecans and cherries over the chocolate and press firmly, but gently, into it. Place the pan in the refrigerator and chill until it sets, about 2 hours.
Break the bark into pieces and serve. The bark can be stored between layers of parchment or waxed paper in airtight containers in the refrigerator up to 2 weeks.

YIELD: 4 Pounds