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Cherry Chocolate Bark Recipe
|Butter||9 Tablespoon, softened, divided (1 Tablespoon Plus 1/2 Cup)|
|Sugar||2 Cup (32 tbs)|
|Evaporated milk||5 Ounce (1 Can)|
|Chips||1 Cup (16 tbs) (Vanilla / White)|
|Cherry extract||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Semisweet chocolate chips||1 Cup (16 tbs)|
|Creamy peanut butter||1⁄3 Cup (5.33 tbs)|
|Finely chopped dry roasted peanuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5964 Calories from Fat 2809
% Daily Value*
Total Fat 323 g496.2%
Saturated Fat 127.4 g637%
Trans Fat 0 g
Cholesterol 331.4 mg
Sodium 2799.7 mg116.7%
Total Carbohydrates 757 g252.3%
Dietary Fiber 21.7 g86.7%
Sugars 539.8 g
Protein 63 g127%
Vitamin A 74.1% Vitamin C 79.3%
Calcium 51.1% Iron 37.4%
*Based on a 2000 Calorie diet
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 the foil, lift candy out of pan.
Break candy into pieces.
Store in an airtight container in the refrigerator.