Cook this: Sea Salt Dark Chocolate Nut Bars
Jared Finkel/Calkins Media
Shereen Pavlides鈥� Sea Salt Dark Chocolate Nut Bars.
Shereen Pavlides prepares Sea Salt Dark Chocolate Nut Bars.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Sea Salt Dark Chocolate Nut Bars.
Sea Salt Dark Chocolate Nut Bars
Makes: 16 bars Nutrition: About 210 calories for 1 bar
1 cup good quality extra dark chocolate chips (Guittard preferred)
1 cup whole almonds
1 cup salted dry roasted peanuts
1 cup rice puff cereal
1 cup old fashioned oats
1/2 cup salted roasted sunflower seeds
1/4 cup honey
1/4 cup light corn syrup
sea salt
Note: non-stick cooking spray is your friend for this recipe.
Fit wax paper, slightly over lapping over a quarter-sized rimmed sheet pan.
Place chocolate chips in a large microwave safe bowl and heat on high until slightly melted, 2 minutes. Stir the chocolate until all the chips are melted. Using a small offset spatula, spread the chocolate onto the parchment prepared sheet pan until evenly coated, corner to corner in one thin layer.
Toss the almonds, peanuts, rice puffs, oats and sunflower seeds in a large bowl until evenly combined. Spray another large bowl with non-stick cooking spray, on the bottom and up the sides to coat. Spray a rubber spatula with non-stick cooking spray. Set aside.
Cook the corn syrup, honey and a pinch of salt in a 2-quart sauce-pot over high heat until it reaches 240 degrees F. (soft ball) on a candy thermometer, about 4 1/2 minutes.
Transfer nut mixture into the prepared non-stick sprayed bowl and pour honey mixture over the nut mixture. Quickly toss with the rubber spatula to evenly coat all the ingredients. Note: Spray your fingers with non-stick cooking spray while working as needed to help form the bars.
Transfer the nut mixture, evenly over top of the chocolate, working quickly and pressing down with your fingers and spatula to an even thickness all over.
Tip: spray the bottom of a 1 cup measure to further press down and evenly pack the nut mixture to form even, tight bars. Lightly sprinkle sea salt over the top.
Place sheet pan into the refrigerator for 30 minutes (no longer) to quickly cool the chocolate and slightly set (if they are refrigerated too long, they will crack when cutting). Carefully pull the nut mixture out of the sheet pan, using the corner wax paper tabs, onto a cutting board.
Cut in half, lengthwise. Then, cut crosswise in half and cut each quarter into four equal bars (approx. measurement 1 1/4 inches wide x 4 1/2 inches long). Place the cut bars back into the refrigerator to fully set, another 30 minutes.
Wrap each bar in small pieces of parchment or wax paper and store in a tightly sealed container, stored at room temperature for up to one week.