Sweet and Salty Chocolate Almond & Cranberry Bark
Recipe: #16236
December 05, 2014
Categories: Almond, Christmas New Years, Gluten-Free, Vegetarian, Chocolate, more
"I made this to take to a Christmas party. Any roasted nuts works okay I chose almonds because I love them and also found a great deal for them at the store, I also added in some salted peanuts because I had them in my fridge. I melted the chocolate on top of the stove on low heat you could do it in the microwave also but not on high powder. This is so easy to make and very addicting, make certain to roast your nuts first, they are at their best flavor when roasted. Salted chopped pretzels would also be a great addition. Prep time does not include roasting and slicing the nuts. Servings is only estimated"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (65 g)
- Calories 287.7
- Total Fat - 17.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 5 mg
- Sodium - 130.8 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 3.3 g
- Sugars - 26.9 g
- Protein - 3.7 g
- Calcium - 38.3 mg
- Iron - 1.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Brush melted butter or margarine over a large cookie or baking sheet.
Step 2
On top of the stove over lowest heat, melt all the dark chocolate stirring often. When completely melted, mix in the halved almonds and dried cranberries (DO NOT mix in the chopped almonds).
Step 3
Spread mixture in the buttered pan.
Step 4
Immediately start melting the white chocolate. When completely melted drizzle over the top of the chocolate in the pan. Using a knife swirl the white chocolate into the dark chocolate.
Step 5
Sprinkle the top with the chopped almonds.
Step 6
Using your fingers lightly sprinkle a small amount of coarse sea salt over the top.
Step 7
Refrigerate until very firm.
Step 8
Remove the whole piece from the pan, then break into pieces.
Step 9
Store in covered container in refrigerator.
Tips
No special items needed.
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