Looking for five ingredient dessert recipes? You can create a delightful sweet treat with this Almond Cranberry Chocolate Bark. This recipe is simple, fast, and perfect for satisfying your sweet tooth with minimal effort.
Key Ingredients & Substitutions:
- Chocolate: Use your favorite type like semi-sweet, milk, or dark chocolate.
- Almonds: Toasted slivered or chopped almonds work best. You can substitute with other nuts like pecans or walnuts.
- Dried Cranberries: Adds a chewy, tart element. Swap with other dried fruits such as cherries or raisins.
- Coconut Oil: Helps with melting and gives a smooth finish. Butter can also be used.
- Sea Salt Flakes: Enhances the flavor of the chocolate.
Ingredients:
- 12 ounces chocolate chips (semi-sweet, milk, or dark)
- 1 tablespoon coconut oil
- 1 cup slivered almonds, toasted
- 1/2 cup dried cranberries
- 1/4 teaspoon sea salt flakes
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Servings: 8-10
- Tools Needed: Baking sheet, parchment paper, microwave-safe bowl, spatula
Step-by-Step Instructions:
1. Prepare Your Baking Sheet
Line a baking sheet with parchment paper. This will prevent the chocolate from sticking and make it easy to remove your bark once it’s set. Set this aside for later use.
2. Melt the Chocolate
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted. Be careful not to overheat the chocolate.
3. Assemble the Bark
Pour the melted chocolate onto your prepared baking sheet. Spread it evenly into a thin layer using a spatula. Work quickly as the chocolate will start to set.
4. Add Toppings
Evenly sprinkle the toasted almonds and dried cranberries over the melted chocolate. Gently press them down so they adhere to the chocolate. Finish by scattering the sea salt flakes over the top.
5. Chill and Break
Place the baking sheet in the refrigerator for at least 20 minutes, or until the chocolate is completely firm. Once firm, break the bark into irregular pieces. Your five ingredient dessert recipes journey is almost complete!
Variation Ideas:
- Nutty Twist: Use pecans, walnuts, or pistachios instead of almonds.
- Fruity Fun: Experiment with different dried fruits like cherries, apricots, or blueberries.
- Spicy Kick: Add a pinch of cayenne pepper to the melted chocolate for a subtle heat.
- Candy Swirl: Drizzle with white chocolate or sprinkle with crushed candy canes.
Storage Instructions:
Store your Almond Cranberry Chocolate Bark in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm, you can keep it in the refrigerator to prevent melting. Just allow it to come to room temperature for a few minutes before enjoying.
Frequently Asked Questions (FAQ):
Can you make this chocolate bark ahead of time?
Yes, this is an excellent make-ahead five ingredient dessert recipe, perfect for gifting or parties.
What kind of chocolate works best?
You can use any type of chocolate you prefer, such as dark, milk, or semi-sweet. High-quality chocolate chips or baking bars will yield the best results.
Can you skip the coconut oil?
The coconut oil helps the chocolate melt smoothly and gives it a nice shine. You can omit it, but the chocolate might be a bit stiffer to spread.
How do you toast almonds?
Spread almonds in a single layer on a dry baking sheet. Bake at 350°F (175°C) for 5-7 minutes, stirring once, until fragrant and lightly browned.
Can you use fresh cranberries?
No, fresh cranberries contain too much moisture and will prevent the chocolate from setting properly. Use dried cranberries for this recipe.
Is this recipe gluten-free?
Yes, this Almond Cranberry Chocolate Bark recipe is naturally gluten-free.