Preparation:
Preheat oven to 325 degrees F. Toast the walnuts on a baking sheet with sides in the preheated oven until lightly golden brown, about 10 minutes. Remove the walnuts from the oven and cool to room temp.
Place 2 cups toasted walnuts and 1/4 cup granulated sugar in the bowl of a food processor fitted with a metal blade. Process untl finely chopped, about 2 min. Transfer the nut mixture to the 9x13x2 inch nonstick baking pan... Use your fingertips to press the mixture onto the bottom of the pan and into the corners and sides, creating an even layer. set aside.
Heat the dried cherries and cherry juice in a 3 quart saucepan over med high heat. Bring to a boil, then removefrom the heat and allow to cool at room tem. for about 30min.
Sprinkle the cooled cherry and juice mixture evenly over the walnutm ixture in the pan in an even layer, set aside.
Heat the brown sugar and heavy cream in a 5 quart saucepan over med-high heat. Bring to a boil, stirring occasionially to dissolve the sugar. Adjust the heat and allow the mixture to simmer for 15 minutes. Remove from the heat and stir in the chocolate. Transfer the mixture to a 5 quart bowl. Add the butter and stir to combine. Add the remaining cup walnuts, stirring to combine. Pour the chocolate mixture into the baking pan and spread over the cherry mixture in an even layer. Refrigerate 2 hours before cutting.
Use a serrated knife with a rounded tip to cut the very rich chocolate cherry walnut bar into 24 2 inch squares, then cut each square in half to make 48 bars.
Allow bars to stand at room temp for 30 minutes before serving. Serve the bars immediately or refrigerate in a tightly sealed plastic container. |
