chocolate holiday bark with amaretti cookies and espresso
This dark chocolate holiday bark is studded with crunchy amaretti cookies, hazelnuts, dried tart cherries, roasted espresso beans and flaky salt. It’s rich, roasty, sweet- tart and so perfect for Christmas.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:18 pieces 1x
1/4 cup toasted hazelnuts, roughly chopped
1/4 cup dried tart cherries
2 tbsp roasted coffee beans
12 oz bittersweet chocolate, finely chopped
8 amaretti cookies (a generous 1/2 cup)
flaky salt, such as Maldon
Line a baking sheet with parchment paper and set aside. Combine hazelnuts, cherries and coffee beans in a small bowl and toss to combine. Set aside.
Put all but a third of the chopped chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the water touch the bottom of the bowl). Heat until the chocolate is mostly (but not completely) melted, stirring often, then remove from heat. Add remaining chocolate and stir constantly until completely melted. Alternatively, microwave for 30 second intervals at half power, stirring in between until mostly (but not completely) melted, then add remaining chocolate and stir until fully melted.
Pour chocolate onto prepared baking sheet and use a spoon or offset spatula to spread into an even layer, about 1/4-inch thick. Break the cookies into 1/2-inch pieces and sprinkle over the chocolate. Sprinkle the nuts and fruit around the cookies. Gently press toppings into the chocolate, then sprinkle with flaky salt.
Let cool at room temperature until completely hardened. Break bark into about 18 pieces and store in a covered container at cool room temperature.