Recipes

Dark Chocolate Bark (pantry dessert)

This salted dark chocolate bark is a delicious deal with that you may make with a few simple pantry ingredients. Bonus points that it’s miles packed with antioxidants too.

Dark Chocolate Bark (pantry dessert)
Dark Chocolate Bark (pantry dessert)

Ingredients and modifications

You can use liberties in this recipe, y’all, especially if you are reading this in real-time (March 2020), while we are all stuck at home. I am using dark chocolate chips, cashews, raw pumpkin seeds, and coarse Himalayan sea salt.

Adapt it to whatever you have on hand, or what you can get your hands on. Any type of melting chocolate will work. Any type of nuts will work. And you can do it with or without coarse salt.

Some tips: almonds, peanuts, pecans, and many others. You may want to even use crushed peppermint/ sweet cane at Christmas time. Crushed cookies anytime are remarkable too! Even crushed pretzels could be first-rate in this (no want to add additional salt with the ones).
The most effective component I would live away from is fresh fruit because it has a tendency to offer off the water. Chocolate and water do not mix all that nicely. If you’re searching out a fresh fruit and chocolate recipe, you would possibly like my dark chocolate covered strawberries recipe.

Ingredients
10 ounces dark chocolate chips (1 bag, any size will work)
1/2 cup pumpkin seeds raw, unsalted is what I am using
2/3 cup cashew pieces
Instructions
Line a baking sheet (or large-ish baking dish, making sure that will fit in your fridge) with parchment paper or wax paper. Set aside.

Bring 1 to 2 cups of water to boil on a stovetop in a pot.
Turn off the heat to the stove, and place the glass bowl of chocolate chips on top of the hot pot of water, and allow the chocolate to melt gently, stirring occasionally. Be patient, this will take 7 to 10 minutes to melt all the chips.
Pour the melted chocolate on the baking sheet lined with parchment, using your spatula to evenly distribute it.

Sprinkle the nuts on top, and top it with a pinch or two of coarse salt.

Transfer the tray to the refrigerator, and allow the chocolate to fully set, all the way through the middle. Mine was set after about an hour and a half.

Break the bark into bite-sized pieces, and transfer to a storage dish if desired. Leave it refrigerated. Alternatively, you can store it in 1 or 2 big chunks wrapped in parchment, and just pinch off what you want to eat (still refrigerated).

Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Adapt it to whatever you have on hand, or what you can get your hands on. Any type of melting chocolate will work. Any type of nuts will work. And you can do it with or without coarse salt.

Some suggestions: almonds, peanuts, pecans, etc. You could even use crushed peppermint/ candy cane at Christmas time. Crushed cookies anytime are great too! Even crushed pretzels would be great in this (no need to add additional salt with those).

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