With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir cashews, sunflower seeds, sesame seeds and aniseed into this chocolate bark, which is perfect for a gift.
Nutrition per serving may change if servings are adjusted.
2 cups chopped bittersweet or semisweet chocolate (or chips)
½ cup coarsely chopped cashews, lightly toasted (see Tip)
¼ cup sunflower seeds, lightly toasted
1 tablespoon sesame seeds, lightly toasted
1 teaspoon aniseed, lighted toasted
¼ teaspoon coarse salt
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
Combine cashews, sunflower seeds, sesame seeds, aniseed and salt in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining cashew mixture, pressing any large bits in. Refrigerate until set, about 30 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
Tip: To lightly toast chopped nuts and seeds, heat in small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
59 calories;4 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 4 g sugars; 3 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 14 mg sodium; 20 mg potassium