- 1 pound white candy coating, coarsely chopped
- 3/4 cup chopped candied cherries
- 1/2 cup unblanched whole almonds
- In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces. Yield: about 1 pound.
Originally published as Cherry Almond Bark in Quick Cooking November/December 1998, p44
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Reviewed Feb. 24, 2012
"Delicious and was a hit with EVERYONE!"