Best Spicy Chocolate Bark Recipes
SPICY CHOCOLATE BARK
Warm hearts and heat up the holidays with this melt-in-your-mouth confection from our Test Kitchen. It sets up nicely when chilled, saving the peppery bite 'til the very end. With just four ingredients, it makes an easy gift idea, and folks who like spicy foods just may put it at the top of their holiday wish lists!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Stir in remaining ingredients. Spread onto a waxed paper-lined pan. Refrigerate until set, about 20 minutes., Break bark into small pieces. Store in an airtight container in the refrigerator.
Nutrition Facts :
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.
SPICY CHOCOLATE BARK
Number Of Ingredients 12
Steps:
- To make the spice mix, pre-heat oven to 350˚ Fahrenheit. Place the first five ingredients on a baking sheet and place in oven. Toast until fragrant or about 10 minutes. bark-3 Remove stems and majority of seeds from the anchos. Place all of the spices in a spice grinder or coffee grinder and pulverize. You may need to grind the spices in batches. bark-10 Toast the nuts by placing them on the baking sheet and putting it in the oven. Check after 10 minutes. When done, remove from oven and let cool. Place ¾ of the chocolate in a bowl and slowly melt the chocolate, either in the microwave, checking and stirring it every 25 seconds, or over a double broiler on the stovetop. When all of the chocolate is melted, take it off of the heat and add in the remaining chocolate; stir until it is completely melted. bark-12 Add one to two teaspoons of the spice mix. Add one at a time and taste; add more if you want it to be spicier. I like a subtle spice flavor; it keeps those eating it wondering what the secret spice could be. Line the baking sheet with parchment paper or a Silpat. Spread out the nuts and cherries, reserving a few of the nuts to decorate the top. Sprinkle salt over the nuts and cherries. bark-15 Pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add remaining nuts to the top and press them into the chocolate. Put the pan in the fridge and allow it to cool for 45 minutes. Break the chocolate bark into pieces and keep it in a sealed container in the fridge.
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