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Total1 hr + 35 min
¼ cup (56 g)granulated sugar
1½ Tbsp (22 mL)water
¼ cup (18 g)banana chips, chopped
¼ cup (34 g)roasted unsalted hazelnuts, chopped
2gingerbread cookies, chopped
2 tsp (10 mL)peanut butter (optional)
¼ tspflaked sea salt
14 oz (400 g)
Make your own
- Line a baking tray with parchment paper. Add the sugar and water to a heavy-bottomed saucepan* on medium heat.
- Avoid mixing with spoons or utensils as this can cause sugar crystals to form. If the mixture needs it, swirl the pan to help dissolve the sugar.
- When the sugar is dissolved, turn the heat to medium-high and allow the mixture to bubble until it starts to turn golden, about 10 - 15 seconds.
- Watch the sugar closely to avoid burning, as caramelization happens quickly. When caramelized to your liking, carefully** pour the liquid sugar onto the prepared baking tray.
- Tilt the tray to spread the sugar out if desired for thinner shards.
- Once completely cooled, use the back of a spoon to tap the caramel and break it into shards. Place these in a bowl and set aside. Keep the paper on the baking tray as it will be used again.
- Prepare and have at-the-ready your desired toppings: banana chips, hazelnuts, cookies, peanut butter, and salt.
- Melt the chocolate in a microwave or on the stove, using a double boiler.
- Once melted, remove the bowl from the microwave or 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 a 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.
- Let harden at room temperature, or place in the fridge to harden. Once hard, let slightly soften at room temperature before cutting. Cut into desired shapes and sizes. Enjoy!
- * 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 and is less likely to burn.
- ** Be extremely careful with this, as the melted sugar is incredibly hot.
- The chocolate bark can be stored in an airtight container in the fridge for up to 2 weeks.
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Nutrition per serving
Calories 216 kcal
|Total fat||14.0 g|
|Saturated fat||7.2 g|
|Trans fat||0.0 g|
|Total carbs||20.2 g|
|Dietary fiber||3.3 g|
|Total sugars||11.4 g|
|Added sugars||10.3 g|
|Vitamin A||1 μg RAE|
|Vitamin B6||0.0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0.2 mg|
|Vitamin D||0 μg|
|Vitamin E||0.6 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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