Bittersweet Chocolate Bark with Cinnamon Candies
- Servings: 4
Two ingredients, chocolate and cinnamon, is all it takes to make this simple-to-assemble treat worthy of Christmas or Valentine's Day. Parchment paper is key to shaping the bark. After the hot mixture is poured out on the parchment paper and cooled in the freezer, use the parchment paper to lift and break the bark into pieces to serve. Try swapping out other ingredients for the red cinnamon candies to bring a different flavor profile to the chocolate. Substitute crushed toffee for the cinnamon candies in this treat if you like.
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- 8 ounces bittersweet chocolate, broken into chunks
- 1/3 cup red cinnamon candies such as Red Hots candy
- Parchment paper
Place a sheet of parchment paper on a baking sheet. In a small heavy saucepan melt chocolate over medium-low heat, stirring often.
When chocolate is melted, remove from heat. Working quickly, stir in about one-third of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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