Savor the best of both salty and sweet in this surprising combination of sea salt and chocolate bark. When paired with coffee ice cream, this must-try dessert recipe is utterly delightful.
Oxmoor House MARCH 2010
1. Place chocolate chips in a microwave-safe 1-cup glass measure. Microwave at HIGH 1 1/2 minutes or until chocolate melts, stirring after 1 minute. Add almonds, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with wax paper; sprinkle evenly with sea salt. Freeze 20 minutes. Break into pieces.
2. Spoon 1/2 cup ice cream into each of 6 individual serving bowls; top each serving with whipped topping and broken bark pieces.
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