"The ultimate NYE snack to get the party started! With notes of sweet, salty, and hints of heat, this Sriracha Chili Chocolate Bark is sure to impress!"
Prep time: 15mins (2 hour freeze time)
Cook time: 15mins
Serves or Makes: 20 pieces
Recipe Card
ingredients
Candied Pecans:
- 1 cup pecans
- 1/3 cup powdered sugar
- 2 teaspoons water
ingredients
Sriracha Chili Chocolate Mixture:
- 300 grams 70% dark chocolate, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon cinnamon
- 1 tablespoon Lee Kum Kee Sriracha Chili Sauce
- 1/4 cup natural peanut butter
- 1 cup candied pecas (recipe above)
- Sea salt, to taste
Method
Step 1
Preheat the oven to 350°F.
Step 2
In a medium bowl, mix together powder sugar and water. Add pecans and stir until combined. Transfer to a lined baking tray and bake for 10 minutes, turning half way. Pecans are done once they are no longer wet. Set aside for later.
Step 3
Over low heat, melt chocolate and oil in a saucepan, for about 5 minutes, make sure not to overheat. When done, remove from heat and stir in cinnamon and sriracha chili sauce.
Step 4
To another lined baking tray, pour melted chocolate and spread evenly using a spatula.
Step 5
Top chocolate with peanut butter and swirl using a knife. Finish by sprinkling candied pecans and sea salt over top.
Step 6
Freeze for at least 2 hours prior to cutting and serving.
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