Name: Dark Chocolate Crunch
Total time: 20 min
Ingredients: 8 oz premium dark chocolate ((chopped)); 1 cup apple chips ((partially crushed), 2 oz / 60 g); 1/4 cup toffee bits ((divided)); 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/8 tsp ground cloves; 1/2 tsp Windsor® Coarse Himalayan Pink Salt

Chef's Selections, Gluten Free, Quick & Easy, Sweets
Salt Type Sea Salt

Ingredients

8 oz premium dark chocolate (chopped)
1 cup apple chips (partially crushed), 2 oz / 60 g
1/4 cup toffee bits (divided)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp Windsor® Coarse Himalayan Pink Salt

Units:

Preperation

Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.
Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top), and spices.
Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about 1/2 inch (1 cm) thick. Tap on counter to eliminate air bubbles.
Sprinkle with remaining toffee bits. Allow to cool 10 minutes.
Sprinkle with Windsor® Coarse Himalayan Pink Salt. Refrigerate until firm. Break into pieces.

Servings: Makes about 12 pieces (approx. 1 oz/30 g each)

Ingredients

8 oz premium dark chocolate (chopped)
1 cup apple chips (partially crushed), 2 oz / 60 g
1/4 cup toffee bits (divided)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp Windsor® Coarse Himalayan Pink Salt

Units:

Preperation

Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.
Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top), and spices.
Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about 1/2 inch (1 cm) thick. Tap on counter to eliminate air bubbles.
Sprinkle with remaining toffee bits. Allow to cool 10 minutes.
Sprinkle with Windsor® Coarse Himalayan Pink Salt. Refrigerate until firm. Break into pieces.

Servings: Makes about 12 pieces (approx. 1 oz/30 g each)

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