Reprinted with permission from the publisher, Grand Central Publishing, from No Bake Makery by Christina Suarez Krumsick. Copyright 2013.
|1 1/2 cups dark chocolate, chopped into quarter-size pieces (or Wilton Candy Melts)||1/2 teaspoon ground cinnamon|
|1 1/2 teaspoons ground cayenne||1 cup roughly chopped salted pecans|
|1 1/2 cups white chocolate, chopped into quarter-size pieces (or Wilton Candy Melts)|
Line a 9 by 13-inch baking pan with aluminum foil and coat it with nonstick spray.Set aside.
Melt and temper the dark chocolate (or melt Wilton Candy Melts).
Add 1 teaspoon of the cayenne to the melted dark chocolate and mix well.
Using a rubber spatula, spread the mixture evenly over the bottom of the prepared pan.
Refrigerate for 30 minutes, or until completely solid.
Melt and temper the white chocolate (or melt Wilton Candy Melts).
Add the cinnamon and the remaining ½ teaspoon cayenne to the melted white chocolate and mix well. Pour the white chocolate over the dark chocolate layer and smooth out evenly with a spatula.
Sprinkle the pecans evenly over the bark and refrigerate for another 30 minutes, or until solid.
Break or cut into two-bite pieces.
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