• Amita Garg

Chocolate Nutty Bark

Updated: Sep 21



If you love Bark Thins, you will love this homemade nutty bar. It is easily made with 4 ingredients and cooking time is only 10 minutes. I always prefer homemade chocolate bark in comparison to store-bought chocolate thins because they taste hundreds of times better, they are very cheaper than costly store-bought bark and it is very easy to make with easily available ingredients in my kitchen.

Author Amita Garg

Preparation time 5 minutes

Cooking time 10 minutes

Chill time 30 minutes

Serving

Ingredients-

  • 1 cup dark chocolate chips

  • 1/2 tsp vanilla extract

  • 1 cup mix dry nuts[almonds, walnut, pumpkin seeds, melon seedsetc.]

  • 1/2 tsp sea salt

How to make-

  1. Roughly chopped dry nuts and dry roast in a pan or microwave in low heat. Keep aside.

  2. Melt chocolate in a double boiler. Stir continuously.

  3. Add roasted dry nuts, 1/4 tsp. sea salt and vanilla, mix well.

  4. Line a baking sheet with parchment paper and pour the mixture over top and spread evenly with a spatula. Sprinkle with remaining sea salt.

  5. Allow it to rest in the freezer for about 30 min.

  6. Remove from the freezer and break into pieces.

  7. Store in the refrigerator.

Tips-

  1. Melt chocolate properly. Do not remove the chocolate from the heat before it is completely melted, do not overcook otherwise it will become thick and stiff.

  2. If chocolate is thick, add some oil in it.

  3. You can also take milk chocolate, dark chocolate, or white chocolate as per your taste. For dairy-free take dairy-free chocolate or chocolate chips.

  4. You can add dry nuts and seeds of your choice. Dry nuts should be crunchy so always dry roast them.

Step by Step Recipe of Chocolate Nutty Bar-

Roughly chopped dry nuts and dry roast. Keep aside. Melt chocolate in a double boiler. Stir continuously. Add roasted dry nuts, half sea salt, and vanilla mix well.

Line a baking sheet with parchment paper and pour the mixture over top and spread evenly with a spatula. Sprinkle with remaining sea salt. Allow to rest it in the freezer for about 30 min. Remove from the freezer and break into pieces.


Store in the refrigerator.










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