|Nutritional Guidelines (per serving)|
|Servings: 24 ounces bark (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Spicy Chocolate Bark is made with sweet milk chocolate, candied pecans, and a pinch of cayenne. Sensitive to spice? Omit it entirely and add cinnamon or ginger instead! Love to heat things up? Double the cayenne and feel the burn!
Candied pecans are fairly easy to find in many grocery stores, but if you're looking for a homemade version, you can try this making your own candied pecans recipe.
- 24 ounces milk chocolate (finely chopped or milk chocolate candy coating)
- 1/2 teaspoon ground cayenne powder
- 1 1/2 cups candied pecans (coarsely chopped)
- Optional: crushed red peppers for decorating
Cover a baking sheet with foil, parchment paper, or waxed paper, and set aside for now.
For this recipe, you'll probably want to either use tempered milk chocolate or milk chocolate candy coating. If you do choose to simply use melted chocolate, it's probably best to store the finished candy the refrigerator.
Temper the milk chocolate or melt the milk chocolate candy coating in the microwave until it is melted and fluid.
Add the cayenne powder and the coarsely chopped pecans, and stir until everything is well-mixed and the pecans are well-distributed.
Pour the chocolate out onto the prepared baking sheet, and smooth it into an even layer using a spatula or a knife.
While the chocolate is still wet, sprinkle the top with a pinch of crushed red peppers as decoration (optional). You could also top the bark with more nuts if you'd like.
Allow the bark to set completely at room temperature or in the refrigerator. Once set, break it into small pieces by hand. Store Spicy Chocolate Bark in an airtight container for up to two weeks.