Dark Chocolate Cashew Crunch Bark (Printable Version)

Velvety dark chocolate dotted with roasted cashews, puffed rice and sea salt — chilled to a crunchy, giftable bark.

# What You'll Need:

→ Chocolate

01 - 10.5 ounces high-quality dark chocolate (70% cocoa or higher), chopped

→ Nuts

02 - 1 cup roasted unsalted cashews, roughly chopped

→ Crunch

03 - 1/2 cup puffed rice cereal or crushed cornflakes

→ Optional Toppings

04 - 1/2 teaspoon flaky sea salt
05 - 1/4 cup dried cranberries or dried cherries, chopped

# How To Make:

01 - Line a large baking sheet with parchment paper to prevent sticking.
02 - Place chopped dark chocolate in a heatproof bowl over a pot of gently simmering water and stir until completely smooth, or microwave in 30-second intervals, stirring each time, until melted.
03 - Remove the melted chocolate from heat. Mix in most of the chopped cashews and puffed rice cereal, reserving a small portion of each for topping.
04 - Pour the chocolate mixture onto the prepared baking sheet and use a spatula to spread into an even layer, approximately 1/4 inch thick.
05 - Sprinkle the reserved cashews, puffed rice cereal, flaky sea salt, and chopped dried fruit evenly over the surface.
06 - Gently press the toppings into the surface using clean hands or the back of a spoon. Transfer to the refrigerator and chill for at least 45 minutes, or until fully set.
07 - Break the set chocolate bark into individual pieces. Store in an airtight container at room temperature for up to 2 weeks.

# Expert Advice:

01 -
  • You get that perfect contrast of velvety chocolate and crispy crunch in every bite—it&aposs a texture lover&aposs dream.
  • I can never resist sneaking a piece when it&aposs just cooled: it packs intense flavor with almost zero fuss.
02 -
  • Once, I tried rushing the setting time in the freezer and the chocolate bloomed—don&apost repeat my white-spotted mistake.
  • Swapping in salted nuts tasted off–always stick to unsalted for balance, then let the flaky salt do its magic on top.
03 -
  • Never let water touch the melting chocolate or it&aposs game over—a smidge makes it seize instantly.
  • A sprinkle of flaky salt after setting won&apost stick—always add it when the chocolate is still glossy.

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