ROSEMARY PECAN BARK
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
24 ounces dark chocolate chips4 ounces 100% cocoa unsweetened baking bar 3.5 oz pecan halvesSea salt, to taste. I used 1.5 - 2 tbsp1 sprigs fresh rosemary, torn into small piecesOptional toppings:4 Werthers chewy caramel candies, melted20 small pretzel sticks, broken in halves or thirds40 craisins
Line a baking sheet with parchment paper; Set aside.
Gently melt the chocolate according to the (brand) packaging using the stovetop or microwave method.
Spoon the melted chocolate over the parchment paper.
Spread the chocolate in a 1/4-inch layer.
Evenly sprinkle the pecans and rosemary over the chocolate edge to edge.
Add optional toppings.
Using the back of a spoon, gently push the pecans down to make sure each piece has adhered to the chocolate. Lightly dust with sea salt.
Place the baking sheet in the freezer for 20 minutes until firm. Break apart with a knife.
Serving Size:makes 40 servings
Gently melt the chocolate according to the (brand) packaging using the stovetop or microwave method.
Spoon the melted chocolate over the parchment paper.
Spread the chocolate in a 1/4-inch layer.
Evenly sprinkle the pecans and rosemary over the chocolate edge to edge.
Add optional toppings.
Using the back of a spoon, gently push the pecans down to make sure each piece has adhered to the chocolate. Lightly dust with sea salt.
Place the baking sheet in the freezer for 20 minutes until firm. Break apart with a knife.
Serving Size:makes 40 servings
Nutritional Info Amount Per Serving
- Calories: 95.1
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 230.7 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.7 g
- Protein: 0.4 g
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