Cashew and Hazelnut Toffee Chocolate Bark

Cashew and Hazelnut Toffee Chocolate Bark might be just the side dish you are searching for. For $1.38 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 690 calories, 9g of protein, and 53g of fat each. If you have butter, cashews, sugar, and a few other ingredients on hand, you can make it. 168 people were glad they tried this recipe. It is brought to you by Diethood. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 61%, this dish is solid. Try Chocolate Hazelnut Bark, Chocolate Kix Toffee Bark, and Hazelnut-Apricot Chocolate Bark for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 stick butter, room temperature

1 cup cashews, coarsely chopped

2 tablespoons corn syrup

1 cup hazelnuts, coarsely chopped

1 cup chopped pecans

1/2 cup semi-sweet red and green colored chocolate chips (you can use regular semi-sweet chocolate chips if you can't find the colored ones)

1 cup semi-sweet chocolate chips

1/2 cup sugar

1/2 cup white chocolate chips

Equipment:

aluminum foil

frying pan

Cooking instruction summary:

Line a 9x9 brown pan with foil extending over the edges of the pan. Lightly grease with cooking spray.Combine all chocolate chips and layer on bottom of prepared pan.Sprinkle pecans on top and set aside. In a heavy skillet combine cashews, hazelnuts, butter, sugar, and corn syrup.Cook over low heat, stirring constantly, until butter melts and sugar is dissolved. Increase heat to medium and continue to cook, stirring constantly, until mixture clings together and turns golden brown, about 8 to 10 minutes. Pour mixture over chocolate chips and pecans and spread it evenly. Let stand until completely cooled.Refrigerate for at least 4 hours or until firm. Remove from pan.Break it into pieces.Store covered.

 

Step by step:


1. Line a 9x9 brown pan with foil extending over the edges of the pan. Lightly grease with cooking spray.

2. Combine all chocolate chips and layer on bottom of prepared pan.Sprinkle pecans on top and set aside. In a heavy skillet combine cashews, hazelnuts, butter, sugar, and corn syrup.Cook over low heat, stirring constantly, until butter melts and sugar is dissolved. Increase heat to medium and continue to cook, stirring constantly, until mixture clings together and turns golden brown, about 8 to 10 minutes.

3. Pour mixture over chocolate chips and pecans and spread it evenly.

4. Let stand until completely cooled.Refrigerate for at least 4 hours or until firm.

5. Remove from pan.Break it into pieces.Store covered.


Nutrition Information:

Quickview
690k Calories
9g Protein
53g Total Fat
50g Carbs
9% Health Score
Limit These
Calories
690k
35%

Fat
53g
82%

  Saturated Fat
19g
122%

Carbohydrates
50g
17%

  Sugar
37g
42%

Cholesterol
34mg
12%

Sodium
119mg
5%

Caffeine
29mg
10%

Get Enough Of These
Protein
9g
18%

Manganese
2mg
110%

Copper
1mg
60%

Magnesium
147mg
37%

Phosphorus
284mg
28%

Iron
4mg
24%

Fiber
5g
24%

Vitamin E
3mg
21%

Zinc
2mg
19%

Vitamin B1
0.27mg
18%

Potassium
486mg
14%

Vitamin K
12µg
12%

Selenium
7µg
11%

Vitamin B6
0.2mg
10%

Calcium
79mg
8%

Vitamin A
383IU
8%

Folate
24µg
6%

Vitamin B2
0.1mg
6%

Vitamin B5
0.57mg
6%

Vitamin B3
0.96mg
5%

Vitamin B12
0.15µg
2%

Vitamin C
1mg
1%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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