Spicy Chocolate Bark

Spicy chocolate bark

Elizabeth LaBau

Prep: 15 mins
Cook: 4 mins
Total: 19 mins
Servings: 24 servings
Nutrition Facts (per serving)
215 Calories
17g Fat
14g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 215
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 37%
Cholesterol 1mg 0%
Sodium 6mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 13%
Protein 3g
Calcium 26mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like a little heat with your sweet, then this recipe is for you. This spicy chocolate bark combines milk chocolate and candied pecans with a pinch of cayenne, resulting in a treat that will satisfy your sweet tooth while offering a little kick. The creamy milk chocolate is studded with candied pecans, which add a nice crunch and welcome nutty flavor, and accented with cayenne pepper, offering a nice hit of spice.

To make this recipe, you begin by melting the chopped milk chocolate; this can be done in either the microwave or in a double boiler. If you plan on giving this spicy chocolate bark as a gift, you may want to temper the chocolate so it has a nice, shiny appearance; or you can simply use candy coating instead of chopped milk chocolate. Candied pecans are fairly easy to find in many grocery stores, but you can also make your own if you prefer.

If you really like to feel the burn, you can double the cayenne pepper. Or, if you or your family is sensitive to spice, feel free to omit it entirely and add cinnamon or ginger instead.

Ingredients

  • 24 ounces milk chocolate (finely chopped), or milk chocolate candy coating
  • 1/2 teaspoon ground cayenne pepper
  • 1 1/2 cups candied pecans (coarsely chopped)
  • Garnish: crushed red peppers

Steps to Make It

  1. Gather the ingredients.

  2. Cover a baking sheet with foil, parchment paper, or waxed paper, and set aside.

  3. To melt the chocolate, place the chocolate in a microwave-safe bowl and cook for 1 minute (preferably on the low setting); stir and return to the microwave and cook, in 20- to 30-second intervals, stirring in between, until the mixture is completely melted, smooth, and fluid. (You can also melt the chocolate in a double boiler.)

  4. Temper the milk chocolate if you like.

  5. Add the cayenne pepper and the coarsely chopped pecans, and stir until everything is well-mixed and the pecans are well-distributed.

  6. Pour the chocolate mixture out onto the prepared baking sheet, and smooth it into an even layer using a spatula or a knife.

  7. While the chocolate is still wet, sprinkle the top with a pinch of crushed red pepper, if desired.

  8. Allow the bark to set completely at room temperature, which can take up to 4 hours, or in the refrigerator, which will take about 15 minutes. Once set, break it into small pieces by hand.

  9. Enjoy.

How to Store

This spicy chocolate bark will keep in an airtight container at room temperature for up to two weeks. Just be sure to store it away from any heat source.