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| How to cacke Chocolate Nut Bark |
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Chocolate fans rejoice! You might have heard that chocolate is good for you, and it's true. Dark chocolate and cocoa powder contain powerful antioxidant compounds called flavonoids, which help lower cholesterol. Milk chocolate has less cocoa solids, and thus lower flavonoid levels, and white chocolate is even lower in the good stuff. Reach for small portions of dark chocolate, preferably with a high cocoa content. Or try a sprinkle of cocoa powder in your smoothie or on yogurt to reap chocolate's cholesterol-lowering benefits.
Ingredients
- 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
- 1½ cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish
Preparation
- Active
- Ready In
- Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
- Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
- Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition information
- Serving size: 1 piece (1½-inches)
- Per serving: 74 calories; 5 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 5 mcg folate; 0 mg cholesterol; 5 g sugars; 5 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 1 mg iron; 1 mg sodium; 67 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, 1 fat
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