CHERRY PISTACHIO BARK
This cherry and pistachio bark makes a lovely Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 5
Steps:
- Line 15x10-inch pan with sides with waxed paper. In small microwavable bowl, microwave cherries and water uncovered on High 2 minutes; drain.
- In 2-quart heavy saucepan, heat baking chips and candy coating over low heat, stirring frequently, until melted. Remove from heat; stir in cherries and nuts. Spread in pan.
- Refrigerate 1 hour or until firm. Cut with 3-inch tree-shaped cookie cutter (or desired shape). Store tightly covered at room temperature.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg
MICHIGAN CHERRY & PISTACHIO BARK
Born and raised in Michigan, I am proud of where I come from. Traverse City Michigan is The Cherry Capital. In July we have the Big Ole Cherry Festival for a week long festive Cherry Celebration. I buy the dried sweet cherries. Stock em up for Christmas treats or just when I want to dip em chocolate and have my own chocolate...
Provided by Sheri Zarnick
Categories Candies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place semisweet chocolate & dark chips in microwave safe 8c. measuring cup or large bowl. In a microwave safe 2c. measuring cup or medium bowl. Heat semisweet chocolate,covered with wax paper on High 3 minutes or until almost melted,stir once. Remove and stir till smooth. Heat white chocolate on High 2 minutes stir once. Remove and stir until smooth.
- 2. Pulse nuts in food processor to chop. Add to Semisweet chocolate with the cherries. On a sprayed cookie sheet spread chocolate mixture to 1/4" thickness. Spoon dollops of white chocolate on and with a knife swirl to marble the chocolates. Sprinkle with remaining pistachios and cherries. (I chop the pistachios in processor to top the bark too)
- 3. Refrigerate bark 1 hour. Break bark into pieces. Store in airtight container in fridge up to a month. Pack in decorative plastic wrap or in decorative boxed with colored wax paper for gift giving.
PISTACHIO-CHERRY S'MORE BARS
Here's a fun spin on campfire treats. The graham cracker crust and golden-toasted marshmallow topping surround a rich filling of chocolate, fruit and nuts in these yummy bars. Or feel free to add 3/4 cup coconut to filling if desired. I'm certain that St. Nick will give his jolly stamp of approval to these goodies. &mdashJeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
PISTACHIO AND DRIED-CHERRY BISCOTTI
Provided by Karen DeMasco
Categories Breakfast Brunch Dessert Christmas Easter Picnic Low Fat Low Cal Mother's Day Father's Day New Year's Day Dried Fruit Cherry Pistachio Birthday Healthy Christmas Eve Party Bon Appétit Kidney Friendly
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
- Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
- Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.
PISTACHIO AND TART CHERRY CHOCOLATE BARK
Just in time for the holidays. This is an delicious (and impressive) gift to bring to a holiday party or to give to anyone on your list. I think it would also be delicious if you substituted the cherries with craisins or another similar fruit.
Provided by dojemi
Categories < 4 Hours
Time 1h10m
Yield 2 1/2 pounds
Number Of Ingredients 4
Steps:
- Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
- Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
- Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
- Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
- On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
- Spoon dollops of white chocolate onto semisweet-chocolate mixture.
- With tip of knife, swirl chocolates together for marbled look.
- Sprinkle with remaining pistachios and cherries.
- Refrigerate bark 1 hour or until firm.
- Break bark into pieces.
- Store in tightly sealed container in refrigerator up to 1 month.
- Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.
Nutrition Facts : Calories 1855.3, Fat 157.1, SaturatedFat 80.4, Cholesterol 12.7, Sodium 128.7, Carbohydrate 139.8, Fiber 39.2, Sugar 68.8, Protein 44.9
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