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Chocolate Bark With Lots of Bite

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“Love chocolate and spices together. You get the sweet with just a little bit of "bite" at the end. This recipe incorporates several different types of chocolate, a tiny bit of cayenne and chili powder, along with dried cherries and pecans.”
READY IN:
45mins
YIELD:
3 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Place the pecans in a bowl; add butter and toss. Combine the sugar, salt, cinnamon, cayenne and chili powder; sprinkle over pecans and toss to coat. Spread in a single layer on a baking sheet. Bake for 25 minutes or until golden brown. Cool leaving pecans on the pan.
  2. In a double-boiler (or microwave) combine the semisweet chocolate chips and 1 1/2 tablespoons oil, stirring until melted and smooth; then immediately drizzle over pecans distributing evenly and making a pattern over the surface of the nuts.
  3. Repeat the process with the milk chocolate and vanilla chips, melting each package with 1 1/2 tablespoons oil. When drizzling over the pecans, make sure all colors of the chocolate are visible. Sprinkle with cherries if desired. Let stand until set. Break into serving-size pieces. Store in an airtight container.

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