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
Recipe By Chana Landman
- Cooking and Prep: 20 m
- Serves: 6
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Contains:
Ingredients (6)
Nutty Salted-Caramel Bark
Start Cooking
Prepare the Bark
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Line a nine x 13-inch baking dish or cookie sheet with parchment paper.
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Microwave caramel about five seconds, until it reaches a honey-like consistency. Stir in hazelnut butter and set aside.
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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.
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When the chocolate is mostly melted but with a few pieces remaining, stop microwaving and stir until completely melted.
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Gently stir in potato sticks, if using, and spread out to desired thickness in prepared dish.
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Drizzle vertical lines of caramel sauce and swirl around using a toothpick or knife.
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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!
Tip:
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
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