Cherry Almond Bark Recipe

5 1 2
Cherry Almond Bark Recipe
Cherry Almond Bark Recipe photo by Taste of Home
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Cherry Almond Bark Recipe

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5 1 2
Publisher Photo
Chock-full of colorful cherries and almonds, this fast-to-fix candy is a Christmas tradition at Rita Goshaw's home in South Milwaukee, Wisconsin. "It's one of my family's favorite munchies while decorating the tree and wrapping presents, she comments.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 pound white confectionery coating,* broken into pieces
  • 3/4 cup chopped candied cherries
  • 1/2 cup unblanched whole almonds

Directions

In a saucepan over medium-low heat, melt coating, stirring until smooth. Add cherries and almonds; mix well. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces. Yield: about 1 pound.
Editor's Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bar" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
Originally published as Cherry Almond Bark in Quick Cooking November/December 1998, p44

Nutritional Facts

1 ounce-weight: 201 calories, 10g fat (7g saturated fat), 0 cholesterol, 7mg sodium, 27g carbohydrate (25g sugars, 0 fiber), 1g protein.

  • 1 pound white confectionery coating,* broken into pieces
  • 3/4 cup chopped candied cherries
  • 1/2 cup unblanched whole almonds
  1. In a saucepan over medium-low heat, melt coating, stirring until smooth. Add cherries and almonds; mix well. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces. Yield: about 1 pound.
Editor's Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bar" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
Originally published as Cherry Almond Bark in Quick Cooking November/December 1998, p44

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MY REVIEW
dianewolv User ID: 4923891 65118
Reviewed Feb. 24, 2012

"Delicious and was a hit with EVERYONE!"

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