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I just love to make chocolates at Christmastime. This popular candy combines pecans, chocolate and cherries—it is crunchy, sweet and just plain yummy!—Sue Kauffman, Columbia City, Indiana
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Originally published as Pecan Cherry Bark in Taste of Home December/January 2004, p57
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Reviewed on Jan. 07, 2012 by Mrs_T
I did make this pretty much as written. I didn't have any dark chocolate coating, so I melted a couple ounces of unsweetened chocolate with a pound of milk chocolate coating for that layer. I really, now that the bark is set and broken up, wish that I had not used that third layer. One layer of chocolate coating and one layer of white chocolate coating would have been plenty. The three layers make the bark too thick and it's difficult to break in pieces. So next time, I will just use the two layers. But I will make this again next year. The sugared pecans are amazing!
Reviewed on Dec. 12, 2007 by Anonymous
I love this recipe!!! It is so delicious, and everybody really enjoys it! I am not a very good baker, (I love cook), and for the cookie swaps, this is what I make. There is always plenty for a sample, while everyone is making up there plates. It is also fast and simple.
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