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Spicy Chocolate Bark Recipe
Spicy Chocolate Bark Recipe photo by Taste of Home

Spicy Chocolate Bark Recipe

Read Reviews (5)
4.5 5
Publisher Photo
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!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 pound milk chocolate candy coating, coarsely chopped
  • 1/2 cup chopped cashews, toasted
  • 1/2 cup chopped pecans, toasted
  • 1/2 teaspoon cayenne pepper

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.

Directions

  1. In a microwave, melt candy coating; stir until smooth. Stir in nuts and cayenne. Spread onto a waxed paper-lined baking sheet. Refrigerate for 20 minutes or until set. Break into small pieces. Store in an airtight container in the refrigerator. Yield: about 1-1/2 pounds.
Originally published as Spicy Chocolate Bark in Simple & Delicious November/December 2006, p65

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.

Reviews for Spicy Chocolate Bark(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 21, 2011

i also added coconut and doubled the cayenne pepper, it was great!

MY REVIEW
Reviewed Dec. 17, 2011

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.

I broke it into misshapen pieces....and it was wonderful. It's a big hit and I will certainly make this recipe again!

MY REVIEW
Reviewed Dec. 1, 2011

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!

MY REVIEW
Reviewed Apr. 27, 2011

what is milk chocolate candy????

MY REVIEW
Reviewed Dec. 4, 2009

I make this every year and everyone raves about it. They all want the recipe!

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