Title: Three chocolate bark with spiced pecans and dried cherrie
 Categories: E.
      Yield: 4 Servings
 
      7 tb Butter
    1/2 c  Brown sugar
      2 c  Pecan pieces
           Salt
           Cayenne
        pn Nutmeg
        pn Cinnamon
      1 lb Semisweet chocolate, cut
           Into pieces
      1 lb Milk chocolate, cut into
           Pieces
      1 lb White chocolate, cut into
           Pieces
      2 c  Dried cherries, rehydrated
           And chopped
 
  Preheat the oven to 400 degrees F. In a large saute pan, melt 4
  tablespoons of butter.
  
  Add the brown sugar and stir until the sugar dissolves and is bubbly.
  Add the pecans.
  
  Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue
  to cook, stirring constantly, until the sugar starts to caramelize
  and coat the pecans evenly. Cook for about 4 minutes. Remove the pan
  from the heat and spread the pecans over a parchment lined baking
  sheet. Place the pan in the oven and roast the pecans for about 6
  minutes. Remove the pan from the oven and cool completely. Break the
  pecans into small pieces. Fill three small saucepans half way up the
  pan with water. Place the pans over medium heat and bring to a boil
  and then reduce to a simmer. In three separate mixing bowls, add each
  type of chips into the individual bowls. Place the bowls over the
  saucepans. After about 2 minutes over the heat the chocolate will
  start to melt. Stir each chocolate until totally melted. Remove the
  chocolate from heat and stir 1 tablespoon of butter into each bowl of
  chocolate. Pour each type of chocolate over the marble or a large
  parchment lined baking sheet. Sprinkle the pecans and cherries over
  the chocolates. Using a metal spatula, spread the mixture out evenly
  back and forth to about 1/4-inch thick. Either place the marble in
  the refrigerator or allow to sit out until set, about a couple of
  hours. Break the bark into medium pieces and serve. Yield: 4 pounds
  of bark