Spicy Chocolate Seed Bark Recipes

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SWEET AND SALTY CHOCOLATE BARK



Sweet and Salty Chocolate Bark image

This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.

Provided by CookinginFL

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 50m

Yield 20

Number Of Ingredients 6

cooking spray
1 (4 ounce) packet saltine crackers, or as needed
1 cup white sugar
¾ cup butter
1 (12 ounce) bag chocolate chips
chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
  • Arrange crackers in the prepared jelly roll pan.
  • Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
  • Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
  • Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g

SPICY CHOCOLATE SEED BARK



Spicy Chocolate Seed Bark image

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 pound

Number Of Ingredients 8

1 package (12 ounces) milk chocolate chips
1/2 cup golden raisins, divided
1/3 cup crushed tortilla chips
1/4 cup salted pumpkin seeds or pepitas, divided
2 tablespoons sesame seeds, divided
1 teaspoon ground cinnamon
1 teaspoon ground ancho chili pepper
1/4 teaspoon crushed red pepper flakes, divided

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.

THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES



Three Chocolate Bark with Spiced Pecans and Dried Cherries image

Provided by Emeril Lagasse

Categories     dessert

Time 2h45m

Yield 4 pounds of bark

Number Of Ingredients 11

7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
  • Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

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