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Rocky Mountain Chocolate Bark
1 hr + 35 min
Dessert
10 ingredients or less
Servings
Total
1 hr + 35 minPrep
20 minCook
15 minCool
1 hrSwap out
peanut
tree nut
gluten
Free from
soy
sesame
Ingredients
-
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
Make your own
Directions
- 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!
Notes
- * 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.
Storage
- The chocolate bark can be stored in an airtight container in the fridge for up to 2 weeks.
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Nutrition info
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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Discussion & Rating
Loved this recipe! One question: ny chocolate bark goes sticky unless stored in fridge. How can I prevent that to make it portable for gifting?
I made this a couple times! Gave it as gifts around Christmas too! I love it much! Easy to make!! Thanks ! Easy to keep in fridge for couple days, if it last that long
I noticed there's no information on how much water should be added to the sugar so the first batch of caramel shards came out burnt. Also, it says you should let it bubble 10-15 minutes. Shouldn't it say seconds, instead? Anyway, I managed to properly make the second batch using a bigger pan and on lower heat, following the directions from the video. The chocolate bark is now cooling in the fridge. I'll be gifting it to my family for Christmas 🎄
Lovely! I make it for myself as a tasty snack. It's also really nice to give away!
so much fun to make, delicious, and such a special gift <3. this year I plan to try it with candy canes!
Thank you for this amazing gift idea, it turned out delicious. It also looks nice which is something I can rarely achieve by cooking.
This was so good! I was a little worried that the caramel shards wouldn't turn out, but I followed the directions carefully and they were perfect. I used a mix of nuts and pretzels instead of biscuits. So good and will be making again many times with different toppings.
Can it get any more decadent!! :D This recipe is sooooo good. And as Sadiya mentions, makes for perfect gifts throughout the year.
Used Graham crackers and mini marshmallows, topped with sea salt and it was absolutely delicious! Such a good gift as well.
I made this once as a gift for my family and now they're asking about it all the time because it was so good.
Really delicious! Easy to make, and easy to change to whatever toppings you like. I made these as a gift for fathers day and I am sad to say my father did not get to eat a lot of them because everybody liked them so much
THE best combination of flavours! I made these chocolate barks as a gift and it was huge success :) Would also recommend it as a christmas gift!