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Chocolate Maple Nut Bark
with Cranberries
The easiest chocolatey-sweet dessert you will ever make! Just melt, mix, pour and refrigerate for a tasty, crunchy treat!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Bittersweet Chocolate Chips
(Contains Soy May contain Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
2 tbsp
Maple Syrup
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts)
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
56 mL
Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Add 2 tbsp butter, 1/8 tsp salt, cream, 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.
While chocolate mixture melts, 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.)
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. Refrigerate bark until chocolate sets, 2 hr.
Using the parchment overhang, lift bark off the baking sheet. Cut or break bark into 8 equal pieces. Transfer to a serving dish.