Crispy Dark Chocolate & Cashew Bark
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
Sinfully delightful and so easy to make. It’s imperative to use the best quality chocolate and toast the pecans slightly. The rice crisps add the perfect little crunch, and the sea salt takes it over the top.
Ingredients
32 oz dark chocolate, chopped
½ cup Rice Krispies cereal
1 cup toasted cashews, roughly chopped
Preparation
Line a baking sheet with parchment paper. Melt chocolate in a double boiler over low heat, stirring until smooth. Remove from heat, cool slightly, then stir in cereal and cashews. Spread on baking sheet in an even layer. Chill until set, about 2 hours.
Break into pieces before serving or packaging.
