Recipe Sunday: Chipotle, Chocolate, Peanut and Papaya Bark
With the holidays coming up, I like to have crazy simple recipes in my little bag o’tricks.
And it doesn’t get easier than this. The hardest thing is leveling the chocolate with an offset spatula.
Which, as I’m sure you can imagine, isn’t difficult at all.
Customize this with any dried fruit you have kicking around. Dried apricots could be fun, dried cranberries would be awesome, and dried pineapple would be sweet and zingy.
But don’t skip the salt or the chipotle powder.
That’s what makes this chocolate treat so amazing.
Well, that and the chocolate, of course.
Chipotle, Chocolate, Peanut and Papaya Bark
- 1 ½ cups semi-sweet or dark chocolate chips
- ½ cup salted peanuts, roughly chopped
- ¼ cup dried papaya (or other dried fruit), roughly chopped
- ½ teaspoon chipotle powder
- ½ teaspoon kosher salt
Line a 9”x9” pan with parchment paper.
Place the chocolate chips in a medium microwaveable bowl. Cook them on high for 1 minute.
Gently stir the chocolate chips until they’re smooth. Add half of the peanuts and papaya to the chocolate mixture. Stir well.
Pour the mixture into the pan, and smooth with an offset spatula. Top with remaining peanuts, papaya, chipotle powder and salt.
Refrigerate for 30 minutes.
Break the bark into pieces, and store in the refrigerator in a plastic container for up to a week.
(Photos by Launie K,)