Serves: 120
Total Calories: 28
1. Line 2 large cookie sheets with waxed paper. Spread chopped cherries on several layers of paper towels to drain completely.
2. Melt candy coating in heavy large saucepan over very low heat, stirring constantly. Stir in cherries, almonds and almond extract. Spread mixture thinly on waxed paper-lined cookie sheets. Let stand until set, about 30 minutes.
3. Break candy into pieces. Store in tightly covered container in refrigerator or cool, dry place.
Nutrition Information Per Serving: Serving Size: 1 Piece * Calories: 35 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 5 mg 0% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 4 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: Tips for Making Candy
This Cherry Almond Bark recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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