Best 3 Salted Almond And Pistachio Bark Recipes
Salted almond and pistachio bark is a delicious and easy-to-make treat. It's perfect for any occasion, and it's a great way to use up any leftover nuts you may have. This recipe is simple and straightforward, and it results in a beautiful and delicious bark that's sure to impress your friends and family.
Here are our top 3 tried and tested recipes!
SALTED ALMOND AND PISTACHIO BARK
Provided by Jamie Geller
Categories Chocolate Nut Dessert Passover Almond Pistachio Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield About 25 pieces of bark (each about 2 x 3 inches)
Number Of Ingredients 5
Steps:
- 1. Line a baking sheet with parchment paper.
- 2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
- 3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
- 4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
- 5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.
DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
- Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.
Nutrition Facts : Calories 185 g, Fat 16 g, Fiber 4 g, Protein 5 g, Sodium 74 g
PISTACHIO CRANBERRY ALMOND BUTTER BARK
Make and share this Pistachio Cranberry Almond Butter Bark recipe from Food.com.
Provided by Alyssia Mind Over
Categories Nuts
Time 10m
Yield 1 Tray
Number Of Ingredients 7
Steps:
- Melt coconut oil and almond butter in a saucepan over low heat.
- Mix in maple syrup, vanilla and salt.
- Transfer mixture to the fridge for 10 minutes to firm up.
- Transfer mixture to a pan lined with parchment and sprayed. Spread in an even layer.
- Sprinkle on toppings.
- Transfer to the refrigerator for 1 hour, until set.
- Break into pieces and enjoy!
Nutrition Facts : Calories 1689.5, Fat 154.3, SaturatedFat 63.6, Cholesterol 244, Sodium 1296.1, Carbohydrate 68.2, Fiber 13.3, Sugar 43.6, Protein 25.5
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 55% is a good choice.
- Toast the nuts before using them. This will bring out their flavor and make them more fragrant.
- Don't overcook the chocolate. It should be melted until smooth, but not so hot that it starts to seize.
- Pour the chocolate mixture onto a baking sheet lined with parchment paper. This will make it easy to remove the bark once it has set.
- Refrigerate the bark for at least 2 hours before cutting it into pieces. This will help it to set properly.
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Salted almond and pistachio bark is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover nuts and chocolate, and it is also a popular gift item. With just a few simple ingredients, you can make a delicious and impressive bark that is sure to please everyone.
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