Total1 hr + 35 min
¼ cup (50 g)granulated sugar
¼ cup (18 g)banana chips, chopped
¼ cup (29 g)roasted hazelnuts, chopped
2gingerbread cookies, chopped
2 tsp (10 mL)peanut butter (optional)
¼ tspflaked sea salt
14.1 oz (400 g)
- To make the caramel shards, line a baking tray with parchment paper.
- To a dry, heavy-bottomed pan*, add the sugar and place on the stove over medium-high heat. Do not stir the sugar, as this can cause crystallization. A heavy-bottomed pan is thicker at the base, meaning it can distribute heat better than a thinner pan. As a result, the sugar will melt more evenly. Using a heavy-bottomed pan for this step will prevent the sugar from burning.
- Once most of the sugar has dissolved and turns a light golden colour, stir with a rubber spatula and then remove from the heat. If the melted sugar is a brown colour, it may indicate it has burned. The aim is to achieve a light golden colour.
- Pour the caramel onto the parchment-lined baking tray and be careful, as the caramel is very hot. Use the back of the rubber spatula to quickly level it out into a thin layer, and then let the caramel cool and harden completely, which takes only a couple of minutes.
- Once cooled, transfer to a chopping board and chop into small pieces. Keep the parchment-lined baking tray at the ready, as you'll still be needing it.
- Prepare and have at-the-ready your desired toppings: the chopped banana chips, chopped hazelnuts, chopped cookies, peanut butter, and salt.
- Fill a medium saucepan halfway with water, and bring to a gentle boil. Place a large glass or ceramic heat-safe bowl on top of the pan. Break the chocolate into pieces with your hands and place it in the bowl. The heat from the bowl will melt the chocolate. Stir periodically to ensure the chocolate melts evenly.
- Once melted, remove the bowl from the stove, and be careful as the bowl will be hot. Gently pour the melted chocolate onto the same parchment-lined baking tray used before. Use the back of your rubber spatula to spread the chocolate out into a thin layer, about ½ cm thick.
- The chocolate can now be decorated! Drizzle the peanut butter over the chocolate, and then sprinkle over top the banana chips, hazelnuts, cookie crumbles, salt, and caramel shards. Using the back of a spoon, gently press the pieces into the chocolate to secure them.
- Place the chocolate bark in the refrigerator for at least 1 hour to harden.
- Once hard, let slightly soften at room temperature for a minute before cutting to avoid it snapping in other places. Cut into desired shapes and sizes. Enjoy!
- The chocolate bark can be stored in an airtight container in the fridge for up to 2 weeks.
Nutrition per serving
Calories 212 kCal
|Total fat||14 g|
|Saturated fat||7 g|
|Trans fat||0 g|
|Total carbs||20 g|
|Dietary fiber||3 g|
|Total sugars||11 g|
|Added sugars||0 g|
|Vitamin A||1 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0 mg|
|Vitamin D||0 μg|
|Vitamin E||1 mg|
|Vitamin K||2 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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