Peanut Dried Cherry and Rosemary Bark

No matter what you're craving, this DIY bark will hit the spot. Sweet, salty, savoury and spicy - this bark makes an elegant homemade holiday gift-from-the-kitchen, or after dinner indulgence.

This recipe was created by food specialist and Peanut Ambassador Charmaine Broughton. Find more of her delicious creations at or in Running Room magazine.

  • Prep time: 5 minutes
  • Refrigeration time: 30 minutes
  • Serves: 16



1 cup (250 mL) peanuts
¾ cup (175 mL) dried cherries
1 tbsp (15 mL) roughly chopped rosemary leaves
⅛ tsp (0.5 mL) cayenne pepper
10 oz (300 g) 70% dark chocolate, melted
¼ tsp (1 mL) coarse sea salt


Toss together peanuts, dried cherries, rosemary and cayenne pepper. Set aside ⅓ cup (75 mL) of the fruit and nut mixture.

Stir remaining fruit and nut mixture into the melted chocolate until combined. Using a rubber spatula, spread chocolate mixture onto a parchment paper-lined baking sheet to form a 10-inch square.

Sprinkle sea salt and the reserved fruit and nut mixture evenly over the chocolate. Chill for 30 minutes or until hard. 

Break into 16 pieces, and store in an airtight container refrigerated for up to one month. 


Per 1 serving: 194 calories, 5.3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 35 mg sodium, 16.8 g carbohydrates, 3.1 g fibre, 10 g sugar, 3.9 g protein