Cinnamon and Spice Bark

Reprinted with permission from the publisher, Grand Central Publishing, from No Bake Makery by Christina Suarez Krumsick. Copyright 2013.

Cinnamon and Spice Bark

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    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)


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    • 1

      Line a 9 by 13-inch baking pan with aluminum foil and coat it with nonstick spray.Set aside.

    • 2

      Melt and temper the dark chocolate (or melt Wilton Candy Melts).

    • 3

      Add 1 teaspoon of the cayenne to the melted dark chocolate and mix well.

    • 4

      Using a rubber spatula, spread the mixture evenly over the bottom of the prepared pan.

    • 5

      Refrigerate for 30 minutes, or until completely solid.

    • 6

      Melt and temper the white chocolate (or melt Wilton Candy Melts).

    • 7

      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.

    • 8

      Sprinkle the pecans evenly over the bark and refrigerate for another 30 minutes, or until solid.

    • 9

      Break or cut into two-bite pieces.

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