Bittersweet Chocolate Bark with Cinnamon Candies
Recipe from
Better Homes and Gardens
If you prefer, substitute crushed toffee for the cinnamon candies in this Valentine's Day treat.
Servings:
4 servings
Prep Time:
10 mins
Total Time:
28 mins
Ingredients
-
8 ouncesbittersweet chocolate, broken into chunkssee savings
-
1/3 cupred cinnamon candies such as Red Hots candysee savings
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 information
Per serving: Calories 336, Total Fat 20 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 4 mg, Carbohydrate 48 g, Total Sugar 24 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin C 0%, Calcium 2%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet.
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