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Very Nutty Chocolate Bark

by Brooke Alpert and Patricia Farris

A simple three ingredient recipe for chocolate bark. This divine nutty chocolate treat uses good quality dark chocolate, unsalted almonds and macadamia nuts.


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This chocolate bark comes out so rich and satisfying. Macadamia nuts add a wholesomeness to this sweet treat that’s incredible!

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10½ oz dark chocolate (65% cacao or more), chopped
½ cup / 4 oz unsalted macadamia nuts
½ cup / 4 oz unsalted almonds

Essential kit

You will need a 9-by-9-inch baking pan.


Place the chocolate in a heatproof bowl. Fill a small saucepan with a few inches of water and bring to a simmer over medium heat. Turn off the heat, set the bowl of chocolate over the water (the bottom of the bowl should not touch the water), and stir until melted and smooth. (The chocolate can also be melted in the microwave at half power for 1 minute, stirred, and then heated for another 30 seconds, or until melted.)

Line a 9-by-9-inch baking pan with parchment paper. Pour two-thirds of the melted chocolate over the paper and spread evenly. Sprinkle the macadamia nuts and almonds over the chocolate and then cover with the remaining chocolate. Chill the bark in the refrigerator for at least 2 hours, or until firmly set. Remove from the pan and cut the bark into sixteen squares.


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