SPICY CHOCOLATE SEED BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 C raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chili, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 26mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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- Line an 8 X 8 baking pan with parchment paper. I use 2 8 X 10 inch pieces and criss cross them across the bottom.
- Place dark chocolate wafers in a heat proof bowl and place on top of a small saucepan filled with a few inches of water, but don’t let water touch bottom of bowl. Bring to a boil and melt the chocolate, stirring often. Add the chipotle chile powder and mix into the melted chocolate. Pour into the prepared pan, spreading the chocolate to the edges and gently tap the pan to even out the chocolate. Place in the refrigerator to set, about an 20 minutes.
- Melt the white chocolate wafers in another heat proof bowl and the pink chocolate wafers in a different heat proof bowl using the same method as above.
- When chocolate is melted, remove the pan from the refrigerator and pour ¾ of the pink chocolate over the dark chocolate, then drizzle the white chocolate over the pink chocolate, leaving some of the pink exposed. Top with chopped almonds and use a butter knife to swirl the two chocolates together. Top with flaked sea salt and sprinkle with extra chili powder if desired. Refrigerate until hardened, about 20 minutes. Break or cut into pieces. Store chocolate in an airtight container in a cool spot or in the refrigerator.
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