Chocolate Nutty Bark

Tastebuds in Love


  • 1-10 oz pkg Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1-½ cups mixed nuts (salted)
  • Pinch cayenne pepper
  • Pinch salt
  1. Melt chocolate chips in a double boiler.  Add cayenne pepper and salt.
  2. Place a piece of wax paper on cookie sheet.  Paper needs to be big enough to cover the pan.
  3. Once chocolate is melted, pour carefully onto the cookie sheet and spread evenly with spatula.
  4. Before it has a chance to cool, evenly distribute nuts on the chocolate. 
  5. Put the cookie sheet in a cool place for about 30 minutes.
  6. Once chocolate has cooled/hardened, break it into pieces.  
  7. Put in container labeled “Liver & Onions” (to prevent other members of the household from discovering your stash) and store in fridge or freezer.

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