"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!"
Sriracha Chili Chocolate Bark
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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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