Salted Chocolate Sunflower Butter Bark Recipes

SALTED CHOCOLATE-SUNFLOWER BUTTER BARK

Steps:

• Line a baking sheet with parchment.
• Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
• Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
• Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

SALTED CHOCOLATE-SUNFLOWER BUTTER BARK

Steps:

• Line a baking sheet with parchment.
• Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
• Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
• Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

CHOCOLATE-ALMOND BARK WITH SEA SALT

Steps:

• Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
• Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
• Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

SALTED HONEY AND CHOCOLATE BARK

Steps:

• Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8-10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
• Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
• Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
• MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.

SALTED CASHEW CHOCOLATE BARK

Steps:

• Stir 1/2 cup nuts into each kind of chocolate.
• Drop spoonfuls of chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Sprinkle with salt.
• Refrigerate 1 hour or until firm. Break into pieces.