Milk Chocolate Bark, With Toasted Pecans, Rice Crisps, And Sea Salt
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
Sinfully delightful and so easy to make. It’s imperative to use the best quality chocolate and toast the pecans slightly. The rice crisps add the perfect little crunch, and the sea salt takes it over the top.
Ingredients
4 cups premium milk chocolate, chopped
½ cup Rice Krispie cereal
1 cup pecans, toasted, roughly chopped
¼ teaspoon Maldon sea salt flakes
Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper, and toast pecans for 5 minutes. Remove pecans with parchment paper from baking sheet immediately and set aside to cool. Once cooled chop roughly.
Melt chocolate in medium stockpot over low heat, stirring constantly until smooth. Remove from heat and allow to cool slightly; add cereal and pecans and stir to combine. Pour mixture onto another parchment-lined baking sheet and spread in an even 1/4-inch layer. Sprinkle with sea salt. Chill until set, about 1-2 hours.
Break into irregular pieces before serving or packaging.
