2015 Recipe Contest Submissions

Pecan Espresso Bark


3 ounces raw pecans (about 1/2 cup)
2 T. espresso beans
8 ounces 70% dark chocolate, chopped
1/4 tsp. flaky sea salt


Heat oven to 400 degrees. Roast pecans on a baking sheet until fragrant and browned, about 7-10 minutes. Toss halfway through. Once cooled, coarsely chop the nuts. Set aside. Lightly crush the espresso beans with a rolling pin and set aside.

Prep a baking sheet lined with parchment. In a double boiler, melt 6 ounces of the dark chocolate on low heat (to prevent steam or moisture from touching the chocolate) until chocolate is smooth. Once completely melted, remove from the heat and stir in the remaining 2 ounces of chocolate. Pour the chocolate onto the baking sheet, spreading the chocolate to a 1/4 inch thickness. It will look like an irregular shaped oval or rectangle. Sprinkle the pecans evenly over the chocolate. Repeat with the espresso beans and sea salt. Refrigerate, uncovered, until completely hardened.

Break into rough pieces and serve. Store the rest in an airtight container in the refrigerator.

Note: the pecans can be substituted with a variety of nuts such as unsalted almonds, pistachios, and hazelnuts.

Barbara Wiesen

The bark can be made ahead of time for a special holiday treat. It’s so much tastier than most store bought candy or bark. It also taste great with a bit of dry red wine.