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Toasted Almond & Cherry Chocolate Bark

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“This is so good and makes a great gift! Beautiful too, with swirls of white chocolate throughout! Adapted from BHG magazine.”
READY IN:
30mins
YIELD:
1 1/2 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the almonds and cherries; set aside.
  2. 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.
  3. 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.
  4. 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!).

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