I am a big chocolate fan but these nutty chocolate barks are out of the world. The hint of almond butter mixed in the melted chocolate adds a great flavor. The pecans, roasted hazelnuts and dried cranberries make these so nutty and delicious. You won’t be able to stop at one piece. You can add the nuts of your choice but definitely add some crushed cane for that hint of peppermint flavor.
Nutty Chocolate Bark
These nutty chocolate barks are out of the world. The hint of almond butter, pecans, roasted hazelnuts make them taste terrific.
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Servings: 4 people
Calories: 426kcal
Ingredients
- 100 gm dark chocolate roughly chopped
- 100 gm milk chocolate roughly chopped
- 2 Tbsp almond butter
- ¼ cup chopped pecans
- ¼ cup mix nuts roasted hazelnut, macadamia, dried cranberries
- 1 Tbsp crushed candy cane optional
Instructions
PROCESS:
- Double boiler method is the best way to melt chocolate for this recipe. To prepare the double boiler; place a pot on medium heat with some water. Place a heat-safe bowl on the pot making sure the bowl doesn’t touch the water.
- Add chopped chocolate to the bowl and let it melt. When it starts to melt a bit, add in the almond butter. Stir occasionally as the chocolate melts; make sure the water isn’t boiling; adjust the heat as needed.
- Line a freezer-safe bowl with parchment paper; pour in the melted chocolate and spread evenly using a spatula. I maintain ¼ inch thickness but feel free to make it thin or thick as per your preference. Top pecans and other nuts evenly over the chocolate. Press gently to make sure the nuts stick. Top with the crushed candy cane for that hint of peppermint flavor.
- Freeze the chocolate bark for at least an hour. Once the chocolate is set; chop in rough triangles for serving. Store in a cool, dry place or in the refrigerator for longer shelf life.
GIFTING:
- Place the chocolate barks in a nice holiday-themed box lined with some holiday paper or just parchment paper and you have yourself a great gift box.
Nutrition
Calories: 426kcal | Carbohydrates: 31g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 393mg | Fiber: 6g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 4mg
Tried this recipe?Mention @herbs_n_garlic or tag #hngchamps!
Nutty Chocolate Bark
These nutty chocolate barks are out of the world. The hint of almond butter, pecans, roasted hazelnuts make them taste terrific.
Print
Pin
Rate
Servings: 4 people
Calories: 426kcal
Ingredients
- 100 gm dark chocolate roughly chopped
- 100 gm milk chocolate roughly chopped
- 2 Tbsp almond butter
- ¼ cup chopped pecans
- ¼ cup mix nuts roasted hazelnut, macadamia, dried cranberries
- 1 Tbsp crushed candy cane optional
Instructions
PROCESS:
- Double boiler method is the best way to melt chocolate for this recipe. To prepare the double boiler; place a pot on medium heat with some water. Place a heat-safe bowl on the pot making sure the bowl doesn’t touch the water.
- Add chopped chocolate to the bowl and let it melt. When it starts to melt a bit, add in the almond butter. Stir occasionally as the chocolate melts; make sure the water isn’t boiling; adjust the heat as needed.
- Line a freezer-safe bowl with parchment paper; pour in the melted chocolate and spread evenly using a spatula. I maintain ¼ inch thickness but feel free to make it thin or thick as per your preference. Top pecans and other nuts evenly over the chocolate. Press gently to make sure the nuts stick. Top with the crushed candy cane for that hint of peppermint flavor.
- Freeze the chocolate bark for at least an hour. Once the chocolate is set; chop in rough triangles for serving. Store in a cool, dry place or in the refrigerator for longer shelf life.
GIFTING:
- Place the chocolate barks in a nice holiday-themed box lined with some holiday paper or just parchment paper and you have yourself a great gift box.
Nutrition
Calories: 426kcal | Carbohydrates: 31g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 393mg | Fiber: 6g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 4mg
Tried this recipe?Mention @herbs_n_garlic or tag #hngchamps!
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♥ Gurleen
