Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Dried Fig-Smoked Almond Bark
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 1 hr 20 min
- Cook: 5 min
- Yield: 1 pound bark
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 278
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 141 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 1 hr 20 min
- Cook: 5 min
- Yield: 1 pound bark
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 278
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 141 mg
Ingredients
Directions
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
- Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the almonds and figs into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with sea salt. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
