Chocolate Nutty Bark

INGREDIENTS

• 1-10 oz pkg Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1-½ cups mixed nuts (salted)
• Pinch cayenne pepper
• Pinch salt

DIRECTIONS

1. Melt chocolate chips in a double boiler.  Add cayenne pepper and salt.
2. Place a piece of wax paper on cookie sheet.  Paper needs to be big enough to cover the pan.
3. Once chocolate is melted, pour carefully onto the cookie sheet and spread evenly with spatula.
4. Before it has a chance to cool, evenly distribute nuts on the chocolate. 
5. Put the cookie sheet in a cool place for about 30 minutes.
6. Once chocolate has cooled/hardened, break it into pieces.  
7. Put in container labeled “Liver & Onions” (to prevent other members of the household from discovering your stash) and store in fridge or freezer.

Crack Toffee

INGREDIENTS

• 2-¾ Cup sugar
• 1 LB salted butter (4 sticks)
• ½ TSP salt
• 1 cup slivered almonds
• 1 – 11.5 oz pkg Ghirardelli Premium Milk Chocolate Chips (even better, go for dark chocolate!)
• 1 cup Diamond Whole Almonds

DIRECTIONS

1. Melt butter in pan over medium-to-medium high heat. Add salt as butter melts. When butter is nearly melted, add the sugar in quickly. Stir slowly, in figure 8-ish motion with a wooden spoon. You’ll notice that the sugar won’t dissolve right away.  This is perfectly normal.  Don’t worry; you have not screwed up already.  When the sugar finally dissolves into the butter it’ll appear smooth, like a thick face cream. This should take from 5-10 minutes.  
2. Now add the slivered almonds. Keep stirring (slowly!) for another 10-15 minutes or so.  Once it reads 290° F on a candy thermometer, it’s reached the hard crack stage. At this stage, it will have turned a gorgeous, rich caramel color and may perhaps emit the faintest odor of burnt sugar.  Do not panic.  This is perfectly normal.  
3. Once the mix has reached hard crack, pour it onto a cookie sheet.  Let cool for about 30 minutes.  Be sure you put the cookie sheet on a cooling rack or a couple of towels to protect your counter top.  Don’t say I didn’t warn you.
4. While the toffee is hardening, melt the chocolate chips in a double boiler (or place a large glass bowl on top of a pan).  
5. While the chocolate is melting, dump the whole almonds into a blender and turn ’em into a fine powder.
6. After 30 minutes, the toffee is ready for the coating.  Pour half the chocolate over the hardened toffee and spread evenly.  Then sprinkle half the powdered almonds over the chocolate.  Place the pan in a cool place for 20 minutes or so.
7. Once the chocolate has firmed up, grab a second cookie sheet and place it over the toffee.  Pick up the pans, holding them together, and flip ’em over!  Coat the other side with the rest of the chocolate and powdered almonds.  
8. Once the chocolate has hardened up, break it up.

You’re welcome.