Cherry Chocolate Bark Recipe

2.5 2 2
Cherry Chocolate Bark Recipe
Cherry Chocolate Bark Recipe photo by Taste of Home
Publisher Photo

Cherry Chocolate Bark Recipe

Read Reviews
2.5 2 2
Publisher Photo
This recipe from my daughter caught my eye because it reminded me of a favorite candy bar of mine as a child. I love the fudge-like texture.
MAKES:
17 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
17 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 tablespoon plus 1/2 cup butter, softened, divided
  • 2 cups sugar
  • 12 large marshmallows
  • 1 can (5 ounces) evaporated milk
  • Dash salt
  • 1 cup vanilla or white chips
  • 1-1/2 teaspoons cherry extract
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/3 cup creamy peanut butter
  • 1/4 cup finely chopped dry roasted peanuts

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
In a large heavy saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil; cook and stir for 5 minutes. Remove from the heat. Stir in vanilla chips and extracts until smooth. Pour into prepared pan.
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in peanut butter and peanuts. Drop by tablespoonfuls over first layer; cut through with a knife to swirl. Chill until firm.
Using foil, lift candy out of pan. Discard foil. Break candy into pieces. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
Originally published as Cherry Chocolate Bark in Taste of Home December/January 2008, p12

Nutritional Facts

2 ounce-weight: 316 calories, 16g fat (8g saturated fat), 21mg cholesterol, 114mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 4g protein.

  • 1 tablespoon plus 1/2 cup butter, softened, divided
  • 2 cups sugar
  • 12 large marshmallows
  • 1 can (5 ounces) evaporated milk
  • Dash salt
  • 1 cup vanilla or white chips
  • 1-1/2 teaspoons cherry extract
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/3 cup creamy peanut butter
  • 1/4 cup finely chopped dry roasted peanuts
  1. Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
  2. In a large heavy saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil; cook and stir for 5 minutes. Remove from the heat. Stir in vanilla chips and extracts until smooth. Pour into prepared pan.
  3. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in peanut butter and peanuts. Drop by tablespoonfuls over first layer; cut through with a knife to swirl. Chill until firm.
  4. Using foil, lift candy out of pan. Discard foil. Break candy into pieces. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
Originally published as Cherry Chocolate Bark in Taste of Home December/January 2008, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCherry Chocolate Bark

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hollandgoins User ID: 6406589 170972
Reviewed Dec. 15, 2011

"This bark tasted really good. I think that I will try it without peanut butter next time. When cooking this you should make sure to lower the heat to medium/medium high, after it starts to boil. It will cook too fast if you don't."

MY REVIEW
smida23 User ID: 5337655 168092
Reviewed Dec. 23, 2010

"This recipe was awful! I followed the directions exactly, but 5 minutes was way too long to cook the mixture. It started to harden before I could melt the chocolate. When I tried to swirl the two together it looked like something my cat threw up!"

Loading Image