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Chocolate Bark With Lots of Bite

4 cups pecan halves (1 pound)
2 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon salt
12 teaspoon ground cinnamon
12 teaspoon cayenne pepper (or less to taste)
12 teaspoon dried ancho chile powder (or less to taste)
1 (12 ounce) package semi-sweet chocolate chips
4 12 tablespoons vegetable oil, divided
1 (11 1/2 ounce) package milk chocolate chips
1 (10 ounce) package white chocolate chips
34 cup dried cherries


Preheat oven to 325 degrees. Place the pecans in a bowl; add butter and toss. Combine the sugar, salt, cinnamon, cayenne and chili powder; sprinkle over pecans and toss to coat. Spread in a single layer on a baking sheet. Bake for 25 minutes or until golden brown. Cool leaving pecans on the pan. In a double-boiler (or microwave) combine the semisweet chocolate chips and 1 1/2 tablespoons oil, stirring until melted and smooth; then immediately drizzle over pecans distributing evenly and making a pattern over the surface of the nuts. Repeat the process with the milk chocolate and vanilla chips, melting each package with 1 1/2 tablespoons oil. When drizzling over the pecans, make sure all colors of the chocolate are visible. Sprinkle with cherries if desired. Let stand until set. Break into serving-size pieces. Store in an airtight container.

Source: www.food.com