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:
covered percent of daily need
