7.13.16
The title sounds presumptuous or suggestive but I stand by it. I haven’t made enough variations on chocolate bark and I need to remedy that. This is a good start. I made it as a gift for a friends birthday, but kept about 1/3 of the batch for myself…..because I’m selfish…..and I love chocolate….and I could not stop eating it. I love making bark because it’s so easy and fast and you can add literally anything to it. I had some butterscotch sauce still hanging out in my fridge so I used that, and left over cashews from my brittle so with some pretzels and a sprinkling of coarse sea salt we were off and running. Bark is a set it and forget it type of dessert. I can’t wait for Christmas time to make my peppermint bark again. Actually, I CAN wait for Christmas and winter, I am willing to wait for quite some time before I wear a sleeping bag jacket everyday again. And trudge through snow, or fight my way through bitter wind.
But I digress.
For the Bark
I would take a little corner off once it was set to make sure it tasted alright, and then I’d take a bigger piece. This stuff is addicting, and make sure to keep it in the fridge with these hot summer months threatening to melt all your fun.
The combinations on this are endless, peanut butter cups, M&M’s, sour gummies, dried fruit, peanuts, Rolos, just raid the candy aisle at your drugstore and go to town.
Salted Butterscotch Chocolate Bark
Ingredients
- 12 oz high quality bittersweet chocolate, roughly chopped
- A little less than 1/4 cup of butterscotch
- 1 cup cashews
- 1 cup pretzels, slightly broken up
- 1 tsp canola oil
- 1 Tbsp coarse sea salt
Instructions
- In a double boiler, bring water in bottom pot to a simmer and make sure it doesn’t touch the bottom of the top pan
- Line a rimmed baking sheet (or jelly roll pan) with a silicon mat or parchment paper
- Add in chocolate and oil to top pot in double boiler and allow to melt over medium to high heat, stirring with rubber spatula occasionally to avoid burning
- Once fully melted and no chunks can be seen, pour chocolate onto rimmed baking sheet and spread out evenly with an offset spatula
- With a spoon, drizzle butterscotch over chocolate, then sprinkle cashews, pretzels, and salt over chocolate, pressing down a little on pretzels and nuts to make sure they are stuck in the chocolate
- Place in refrigerator and allow to chill and harden for at least 1-2 hours, but up to overnight
P.S.
*Other than the chocolate & oil measurement, every topping on this can be upped or scaled down to your liking, this is a very loose recipe.
