These barks are a glorious tribute to all things sweet and salty.
There’s just something about a little extra salt that can transform a dessert from good to great. Whether it’s a little sprinkle of salt on chocolate chip cookies or fudge. I am always amazed at what a bit of added salt can do.
Salted Chocolate Almond Barks start with a buttery crust, followed by melted chocolate, a combination of chopped nuts and a sprinkling of salt. A sweet and salty favorite!
FOR THE CRUST:
1 & 1/4 cups blanched almond flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup of honey
1/2 teaspoon vanilla extract or cinnamon
FOR THE TOPPING:
1 cup of dark chocolate chips (semi-sweet)
1/2 cup mixed nuts or your choice of nuts (chopped finely)
INSTRUCTIONS TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
Whisk together the almond flour and salt. Set aside.
Beat the butter and honey. Add the vanilla and mix well.
Gradually add the almond flour mixture, mixing until crumbly and just combined.
Press the dough evenly and firmly into the bottom of prepared pan. Prick the surface of the dough with a fork.
Bake 15 to 18 minutes, or until the edges are golden brown. Set the pan on a wire rack to cool.
TO MAKE THE TOP:
In a double boiler, melt the chocolate chips.
Add in some of the chopped mixed nuts.
Once the almond crust cools, spread the melted chocolate and spread evenly.
Add the rest of the chopped nuts and sprinkle the sea salt.
Place in the fridge or freezer to harden (about 10 minutes).
Cut and serve!