Shambles Headhouse, ready to be feted. |
Ingredients awaiting the alchemy that will spin them into edible gold! |
Cashew Cherry Chocolate Bark
1 bag Ghirardelli double chocolate chips
3/4 cup dried cherries
3/4 cup unsalted (or lightly salted) cashews
Microwave the chips in a glass bowl for 4 minutes on 50% power. Stir til smooth. Add cherries and nuts. Stir again.
Spread entire mess onto cookie sheet lined w/ baking parchment. It should look like a large, bumpy, brown amoeba.
Spread thinly over parchment; this maximizes your output. |
Refrigerate 30 minutes or more. When hard enough to snap into bite-sized pieces, do so. (Mess free tip: use the parchment paper to hold and break the chocolate so you don't smudge your hands, leave fingerprints on the product, or worst of all, ruin your manicure.)
Put pieces into cute little cello bags and tie with a ribbon. This recipe makes about 1-1/4 lb bark-- enough to fill 12 small cello bags for party favors or 4 larger cello bags for a more substantial gift. Be prepared for shock and awe.
No comments:
Post a Comment