Bittersweet Chocolate Bark with Cinnamon Candies

If you prefer, substitute crushed toffee for the cinnamon candies in this Valentine's Day treat.

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10 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 10 mins
  • Freeze: 10 mins
  • Cook: 8 mins
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Bittersweet Chocolate Bark with Cinnamon Candies
Ingredients
8
ounces bittersweet chocolate, broken into chunks
1/3
cup red cinnamon candies such as Red Hots candy
Directions
  1. Place a sheet of parchment paper on a small platter or plate and set aside. In a small heavy saucepan melt chocolate over medium-low heat, stirring often.
  2. When chocolate is melted, remove from heat. Working quickly, stir in about 1/3 of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve. Makes 4 servings
Nutrition Facts (Bittersweet Chocolate Bark with Cinnamon Candies)
    Per serving:
  • 336 kcal cal.,
  • 20 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 4 mg sodium,
  • 48 g carb.,
  • 4 g fiber,
  • 24 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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