Chocolate Bark is always the answer! Gluten free, easy and pareve and perfect Passover dessert.
You may use any combination of chocolate pieces you like: all white chocolate, semi-sweet or dark chocolate chips, even broken candy bars. The toppings are also versatile.
Suggestions: chopped macadamia nuts and dried pineapple. My favorite is chopped almonds and dried apricots. Use your imagination and have fun. The coarse salt adds sophistication and brings out a different facet of this dessert’s sweetness.
12-16 ounces chocolate chips or broken candy bars of your choice
1/2 cup chopped nuts of your choice
1/2 cup dried fruit, chopped
1/2 teaspoon coarse salt
1. Preheat oven to 200°. Line a large baking pan with parchment paper. Place chocolate into pan and spread into one layer.
2. Cook in oven for about 10 minutes until chocolate melts. Remove from oven and immediately spread the chocolate as if you were icing a cake.
3. Sprinkle chopped nuts and dried fruit over the soft chocolate. Sprinkle the coarse salt over the top. Lift the pan a few inches from, and parallel to, the counter, drop the pan onto a flat surface to help the topping sink into the chocolate. Repeat 2 more times.
4. Freeze until hardened. Break into pieces.
active time: 5 minutes total time: 15 minutes
PREPARE AHEAD: Will keep in a covered container for up to one week at room temperature. Can freeze for up to one month.
Chocolate is loaded with feel-good properties and health benefits. In moderation, it is good for you and those around you. Here's a deeper look at chocolate....