Halloween Chocolate Bark Recipe
Did You Know?
Gluten-Free Baking and More, Oct 04.
|Description: ||Okay, so no one needs more candy at Halloween. But, this recipe is easy-to-make and puts a homemade twist on Halloween candy. This recipe is also great during the holidays. A tin of chocolate bark makes a great gift.|
||1 pound dark chocolate, chopped|
1 1/2 cups almonds, toasted and cooled
1/3 cup dried cranberries
- Line a 9x13-inch baking pan with parchment paper. Allow about 1-inch of parchment paper to hang over the sides of the pan.
- Place chocolate in a microwave-safe bowl. Microwave chocolate for 30 seconds. Remove chocolate and stir to remove hot-spots. (If you don’t remove the chocolate and stir it every 30 seconds, you risk burning it. Burnt chocolate smells worse than burnt popcorn.) Repeat until chocolate is melted.
- Add almonds and dried cranberries. Stir gently until well combined. Spread chocolate evenly in baking pan and place in the refrigerator until hard. Turn pan over and allow chocolate to drop from pan. (It’s okay if it breaks.) Remove parchment paper and break chocolate into pieces.
- Store bark in an airtight container. Do not store chocolate in the refrigerator because it can pick up moisture and flavors.
||Elizabeth Barbone |
Toasting nuts brings out their full flavor.
It is really easy to toast the almonds needed for the Halloween Bark recipe. Place almonds in a large skillet over medium heat. Stir nuts until golden brown and aromatic. Stir constantly or nuts will burn. Be sure to allow the almonds to cool before using.
Toasted nuts are also great on salads or in any recipe that calls for nuts. Use this method to toast any of your favorite nuts.