Sriracha Chili Chocolate Bark
(6)
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.