Chocolate Cashew Bark #CKMondaviWines
Cuisine: Snack, Dessert, Entertaining
Author: Betsy Cohen
Prep time: 20 mins
Total time: 20 mins
This recipe cuts into 60 pieces. It may be halved or doubled, just adjust your pan size accordingly.
  • 4 cups (594 grams) cashews, toasted
  • 1 pound 11 ounces semisweet or bittersweet chocolate, melted
  • sea salt, to taste
  1. Line a 9" x 13" baking pan with heavy duty aluminum foil.
  2. Cover the bottom of the pan with a layer of toasted cashews. Break the remaining cashews into smaller pieces and set aside.
  3. Cover the cashews with melted chocolate. Use a small metal spatula to make sure all of the nuts are covered.
  4. Sprinkle the remaining cashews over the chocolate. Sprinkle with sea salt, to taste.
  5. Use the tines of a fork to drizzle the remaining chocolate over the top. This will act as the 'glue' to hold the top cashews in place when they are cut.
  6. Place the pan in the freezer for 15-20 minutes. The chocolate will be firm enough to cut but not so hard that the chocolate will not easily cut.
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