Chewy Cherry Almond Bark Recipes

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.

Steps:

• In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in the almonds, pretzels and cherries. , Spread onto a waxed paper-lined baking sheet. Refrigerate for 30 minutes or until firm. Break into pieces. Store in an airtight container.

Steps:

• 1. Line 2 large cookie sheets with waxed paper. Spread chopped cherries on several layers of paper towels to drain completely.2. Melt candy coating in heavy large saucepan over very low heat, stirring constantly. Stir in cherries, almonds and almond extract. Spread mixture thinly on waxed paper-lined cookie sheets. Let stand until set, about 30 minutes.3. Break candy into pieces. Store in tightly covered container in refrigerator or cool, dry place.Nutrition Information Per Serving: Serving Size: 1 Piece * Calories: 35 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 5 mg 0% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 4 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1/2 Fat or 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Tips for Making Candy

Steps:

• Toast the almonds in a 9"x 13" pan at 350 degrees for 5 to 10 minutes.
• Melt chocolate in a double boiler over hot, not boiling water stirring until smooth.
• Pour chocolate over almonds.
• Spread evenly and chill until hardened.
• Break into pieces and store in a cool place.

Steps:

• In 2 quart heavy saucepan,Combine sugar, milk, corn syrup, and salt.
• Cook,stirring constantly until sugar dissolves& mixture comes to a boil.
• Cook without stirring to soft ball stage (234).
• Remove from heat& add butter, do not stir.
• Let cool til lukewarm,& add vanilla.
• Beat until mixture thickens& spread is creamy.
• Add the toasted almonds.
• Spread about 1/2 inch thick on wax paper lined baking sheet.
• Let cool before break into pieces.

Steps:

• Heat the oven to 300°F.
• Spread the almonds in a single layer on a cookie sheet.
• Toast the almonds for about 20 minutes, stirring every 5 minutes.
• Remove from the oven and cool.
• You may want to remove the almonds and wipe the cookie sheet clean.
• Make sure that the almonds are spread evenly on the tray.
• Melt the white chocolate (a double boiler is best to avoid scorching).
• Pour the chocolate over the almonds.
• Chopsticks work well to spread the chocolate around without disturbing the almonds.
• Refrigerate until hard.
• Break into 2-3 inch pieces.

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!).