I had some items in the fridge and cupboard that I wanted to use up, which suggests modifying this recipe to suit your personal context.
Ingredients
- 1 C pecans (chopped… or however much is left in the bag)
- 14 oz jar (400g) of maraschino cherries, strained to divide into liquid (reserving 1T) and cherries (chopped)
- ¼ C heavy whipping cream
- 1 T dark brown sugar
- 8 oz bittersweet baker’s chocolate (chopped)
- ¼ t real vanilla extract
- flake salt to taste (~2 pinches)
Directions
- Roast the chopped pecans for a few minutes (325° F, ~160° C)... or use however much has been just sitting around in the bag.
- Strain the liquid from a bottle of maraschino cherries into a cup.
- Rinse, pat dry, and chop up the cherries.
- Heat the cream patiently, dissolving the dark brown sugar (so it is not grainy).
- Pour this chocolate cream over the chopped up bittersweet baker's chocolate and stir til blended.
- Stir in the nuts and cherry liquid and vanilla.
- Spread onto parchment paper.
- Sprinkle and spread the chopped cherries, patting into the surface.
- Sprinkle the flake salt
- Chill in the fridge til set.