Peanut butter and chocolate combos make me think of my favorite ice cream topping as a kid, which I used to make with rice crispies and crumble into tiny bites of deliciousness. Since hazelnut butter is kosher for Passover (unlike peanut butter, which is kitniyot), that’s what I use here – and while I was at it, I decided to be super original and throw in crushed potato sticks instead of rice crispies. It worked!

Nutty Salted-Caramel Bark
- Cooking and Prep: 20 m
- Serves: 6
-
Contains:
Ingredients (6)
Nutty Salted-Caramel Bark
Start Cooking
Prepare the Bark
-
Line a nine x 13-inch baking dish or cookie sheet with parchment paper.
-
Microwave caramel about five seconds, until it reaches a honey-like consistency. Stir in hazelnut butter and set aside.
-
Break chocolate into pieces and place in a microwave-safe bowl. Set cook time to two minutes and start the microwave. Remove bowl and stir every 15 to 20 seconds to help evenly distribute the heat.
-
When the chocolate is mostly melted but with a few pieces remaining, stop microwaving and stir until completely melted.
-
Gently stir in potato sticks, if using, and spread out to desired thickness in prepared dish.
-
Drizzle vertical lines of caramel sauce and swirl around using a toothpick or knife.
-
Sprinkle with almonds and sea salt and allow to cool completely and harden (this will take about 10 minutes in the freezer). Break into pieces and enjoy!
Want a five-star ice cream experience? Stir together some extra caramel sauce and hazelnut butter. Swirl it into vanilla ice cream along with a pinch of sea salt flakes, and top it all off with small pieces of this delicious bark.
Credits
Photography by Chomi Landman