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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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
11 mins
additional:
20 mins
total:
31 mins
Yield:
6 servings (serving size: 1/2 cup ice cream, 1 tablespoon whipped topping, and about 3/4 ounce chocolate bark)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spoon 1/2 cup ice cream into each of 6 individual serving bowls; top each serving with whipped topping and broken bark pieces.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

322 calories; calories from fat 0%; fat 14.2g; saturated fat 7.6g; mono fat 2.9g; poly fat 2.7g; protein 7g; carbohydrates 43g; fiber 0.8g; cholesterol 2mg; iron 0.5mg; sodium 281mg; calcium 19mg.
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