Salted Almond And Pistachio Bark Recipes

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SALTED ALMOND AND PISTACHIO BARK



Salted Almond and Pistachio Bark image

Provided by Jamie Geller

Categories     Chocolate     Nut     Dessert     Passover     Almond     Pistachio     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield About 25 pieces of bark (each about 2 x 3 inches)

Number Of Ingredients 5

1 3/4 pounds good-quality 60% cacao semisweet chocolate, chopped
1 1/4 cups roasted unsalted almonds, chopped
1 1/4 cups roasted shelled pistachios, chopped
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons coarse flake sea salt

Steps:

  • 1. Line a baking sheet with parchment paper.
  • 2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
  • 3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
  • 4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
  • 5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.

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