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Chocolate Nut Blocks
Preparation info
- Yield:
5 × 3 in
- Difficulty
Easy
Appears in
By Ewald Notter
Published 2011
This is similar to the recipe, but the following provides a nice chocolate-to-nut ratio for an all-nut candy. This recipe is very versatile. You can select any combination of nuts to place in the block molds for bars, or you can place the ingredients on a sheet pan to make fruit and nut bark.
Ingredients
Method
- Roast the pistachios, almonds, and hazelnuts at 340°F/171.1°C until golden brown. Be careful with the pistachios, as they roast quickly. Let cool. Chop nuts if needed to fit into molds.
- Place the nuts in
5 × 3 –in 127 × 76 –