Sweet Shop Chocolate Slab Recipes

SWEET SHOP CHOCOLATE SLAB

Sweet shop chocolate slab image

This adaptable chocolate bark is chock-full with Easter goodies. Top with any treats you fancy and break into shards to make a great homemade gift

Provided by Sophie Godwin - Cookery writer

Time 30m

Number Of Ingredients 3

Ingredients

400g dark or milk chocolate
100g white chocolate
assortment of Easter treats

Steps:

Line an A4-sized baking sheet with parchment. Break the dark or milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, making sure it doesn't touch the water. Over a low heat, slowly melt the chocolate, stirring once it begins to melt, or melt in the microwave in short bursts until smooth and glossy.
Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife, then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the dark chocolate then use a skewer to swirl them together in any pattern you like.
Top the bark with any assortment of treats you fancy - the more outrageous the better. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.

Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein

CHOCOLATE SLAB ICE CREAM SANDWICHES

Chocolate Slab Ice Cream Sandwiches image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 cups finely chopped pecans
1 1/2 teaspoons salt
4 cups semisweet chocolate chips
8 graham crackers, halved
1 pint dulce de leche ice cream

Steps:

Preheat the oven to 350 degrees F.
Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.

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