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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!
This recipe is:
Quick
Nutritional Facts 1 serving (2 ounces) equals 263 calories, 17 g fat (10 g saturated fat), trace cholesterol, 37 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Spicy Chocolate Bark in Simple & Delicious November/December 2006, p65
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Reviewed on Dec. 21, 2011 by georgee148
i also added coconut and doubled the cayenne pepper, it was great!
Reviewed on Dec. 17, 2011 by vickidee4
<p>I had no cashew or pecans, but I had almonds. I put them in a plastic bag and I coarse crushed them with a rolling pin. I had no cayenne pepper, but I had chilli pepper and red pepper flakes. I melted dark chocolate and added my spices to the crushed almonds that I toasted in an iron skillet. I blended the nuts with the melted chocolate, spread it out on wax lined freezer paper to let it cool. I cracked coarse sea salt on top and let it set up.</p><p>I broke it into misshapen pieces....and it was wonderful. It's a big hit and I will certainly make this recipe again!</p>
Reviewed on Dec. 01, 2011 by GrammieRob
Very tasty. I used a combination of semi-sweet and milk chocolate morsels instead of the candy coating. I had no cashews but pleanty of pecans so used them. Quite spicy and sweet. Thanks!
Reviewed on Apr. 27, 2011 by karenoko01
what is milk chocolate candy????
Reviewed on Dec. 04, 2009 by cookingfools
I make this every year and everyone raves about it. They all want the recipe!
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