Our Plans
Chocolate Maple Nut Bark
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chocolate Maple Nut Bark

Chocolate Maple Nut Bark

Serves 2 | with Cranberries

The easiest chocolatey-sweet dessert you will ever make! Just melt, mix, pour and refrigerate for a tasty, crunchy treat!

Allergens:
Soy
Tree nuts
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
DifficultyMedium

Ingredients

/ serving 2 people

1 cup

Bittersweet Chocolate Chips

(Contains Soy)

¼ cup

Dried Cranberries

2 tbsp

Maple Syrup

28 g

Almonds, sliced

(Contains Tree nuts)

28 g

Walnuts, chopped

(Contains Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

sideBannerName

Nutrition Values

Calories520 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate60 g
Sugar49 g
Dietary Fiber7 g
Protein7 g
Cholesterol15 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Whisk
Measuring Spoons
Baking Sheet
Parchment Paper
Plastic Wrap
Spatula

Instructions

Melt chocolate
1

Gather all required baking tools. Add 1 tbsp butter, 1/8 tsp salt, maple syrup and chocolate chips to a medium pot. Heat the pot over low heat. Cook, whisking often, until chocolate chips melt and mixture is thoroughly combined and smooth, 3-4 min.

Prep baking sheet
2

Meanwhile, line a baking sheet with parchment paper. (NOTE: The parchment should hang over 2 edges of the baking sheet. This helps to easily remove bark once chilled.)

Make bark
3

Pour chocolate mixture onto the prepared baking sheet. Using a rubber spatula, spread chocolate into an even 1/8-inch-thick layer. Sprinkle almonds, walnuts and cranberries over top. Cover the baking sheet with plastic wrap. Freeze bark until chocolate sets, 1 hr.

Finish and serve
4

Using the parchment overhang, lift bark off the baking sheet. Cut or break bark into 8 equal pieces. Transfer to a serving dish.