Peppered Walnut Chocolate Bark
(courtesy of Kim Mason, registered dietician and manager, Carson Tahoe Health’s Nutrition Therapies in Carson City. Makes 20 servings)
For toasted peppered walnuts
2 cups walnut pieces
1 teaspoon olive oil
1 tablespoon crushed red pepper flakes
For chocolate bark
12 ounces dark chocolate chips (or bittersweet or semisweet chocolate)
Preheat oven to 350 degrees F.
Place walnut pieces in bowl. Pour olive oil over nuts, add crushed pepper, and toss. Pour nuts on cookie sheet, spread out evenly, and cook 8 to 10 minutes, watching to make sure they do not burn.
Put chocolate chips in microwave-safe bowl and microwave on high for 1 minute; stir and continue to microwave in 10-second intervals until melted.
Add toasted walnuts to chocolate and mix. Pour chocolate-nut mixture onto cookie sheet lined with parchment paper. Spread mixture into rectangular shape about ¼ inch thick. Cool in refrigerator at least 15 minutes or until chocolate is set. Break bark into small pieces.
