Cherry Chocolate Bark

Number of servings 36

1 (10 ounce) jar maraschino cherries without stems
3/4 cup finely chopped pecans
Pinch of nutmeg
Pinch of cinnamon
8 ounces semisweet or milk chocolate, cut into pieces
8 ounces white chocolate, cut into pieces

Chop cherries; set aside.

Mix pecans with nutmeg and cinnamon; set aside. Before melting chocolate, cover large baking sheet or other flat surface (that fits in refrigerator) with waxed paper.

Melt chocolate in small saucepan over low heat; stir constantly. Do not allow chocolate to bum or get hard in bottom of pan. Pour melted chocolate in prepared pan. Using a metal spatula or knife, quickly spread chocolate into a rectangle, about 14 x 8 inches or about 1/8 inch thick. Put in refrigerator; chill about 20 minutes.

Melt white chocolate in small saucepan, being careful that it does not bum in the bottom of pan; stir constantly. Remove pan with semisweet chocolate from refrigerator. Pour melted white chocolate over semisweet chocolate layer. Quickly spread white chocolate to cover semisweet chocolate layer, using a metal spatula or knife. Sprinkle pecans and cherries evenly over chocolate. Use metal spatula to press cherries and pecans into chocolate. Chill in refrigerator several hours or overnight.

Break into irregular pieces. Store in cool place in airtight container.

Recipe and photograph courtesy of National Cherry Growers Foundation.