white chocolate cherry bark

Amys Gluten Free Pantry

White chocolate, dried cherries and salted pecans are a great combination for the holidays. Coconut adds another bit of depth. Remember, any kind of chocolate, even the stuff that isn’t really chocolate (like “white” chocolate) is better with salt, hence the salted nuts. I also tried this recipe with orange infused cranberries and walnuts which was also quite good. The point of making a recipe like this is to experiment. I think pistachios would be great here too – be creative with the flavors and make it your own. This makes a lovely holiday gift for friends and neighbors, but keep some for yourself.

Prep time: 25 minutes
Total time: 3 hours, 25 minutes including time for chilling
Special equipment: 9″ x 13″ glass casserole pan and offset spatula

1 10 oz. package white chocolate chips (I get mine at Trader Joe’s)
1/4 c. chopped dried cherries
1/4 c. shaved coconut
1/2 c. chopped salted pecans

  1. Fill the bottom of a medium sauce pan an inch deep with water and bring to a simmer. Pour the white chocolate into a heatproof bowl and set over the simmering saucepan. Stir with a spatula until melted and smooth, about 5 minutes.
  2. Pour chocolate into casserole dish, smoothing evenly with offset spatula.
  3. Sprinkle cherries, coconut and pecans atop, pressing them into the chocolate with a wide spatula.
  4. Refrigerate for 3 hours.
  5. To dislodge, remove from fridge and let sit for 5-10 minutes. Wedge a metal spatula or flexible knife into the corner to lift the bark. Break into pieces with your hands.

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