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You are here: Home / Candy / Spicy Aleppo Chocolate Tahini Bark

Spicy Aleppo Chocolate Tahini Bark

Last updated on November 6, 2019 By Anna 4 Comments

A while back my daughter made Butterfinger Bark as a holiday gift for her friends. She had a good time making it, and I enjoyed eating it! However now we’ve found a new and slightly more sophisticated bark courtesy of Cooking Light — Spicy Aleppo Chocolate Tahini Bark

Spicy Aleppo Tahini Chocolate Bark


Since I’m currently taking a ride on the put-tahini-in-everything bandwagon, I used the opened jar of tahini from few days ago. It worked nicely, but what I’m learning about tahini is different brands have varying levels of bitterness. The brand I used has some bite to it, but when mixed with the melted peanut butter chips it mellowed out. I currently have an order in for some Soom, so we’ll see how that one tastes.

chocolate tahini

Okay, so how was this bark? Very good! So good in fact that I made another trip to the store and bought the Aleppo pepper. I thought I could get away with leaving it out and using red chili flakes, but the tongue numbing burn wasn’t as pleasant as the gentle warmth from the Aleppo so it was worth a quick run to the store for new pepper.

Here’s the recipe as I made it. Cooking Light recommends chocolate chips. I used Trader Joe’s dark chocolate, but I didn’t temper it well so the bark has to be refrigerated to stay solid. If you are not a pro at tempering chocolate, you may want to stick with the chocolate chips.

Spicy Aleppo Tahini Chocolate Bark
Print Recipe

Spicy Aleppo Chocolate Tahini Bark

Aleppo Chocolate Tahini Bark is a quick dessert made with melted chocolate, peanut butter chips and tahini.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Cookie Madness

Ingredients

  • 8 oz bittersweet or dark chocolate chips or chopped dark chocolate**
  • 1/4 cup peanut butter chips Reese's brand
  • 1 tablespoons tahini
  • Maldon sea salt
  • Aleppo pepper

Instructions

  • In a microwave-safe bowl, melt the chocolate chips on high stirring every 30 seconds until melted.
  • Put the peanut butter chips in a small bowl and spoon the tahini over them to coat. Microwave at 50% power stirring every 30 seconds, until creamy. You could probably get away with using high, but I like to melt vanilla and peanut butter chips on a lower power because there's less risk of scorching.
  • Spread the melted chocolate evenly over a large parchment covered baking sheet, then spoon lines of tahini mixture over chocolate. Gently swirl through or make lines up and down. Sprinkle with sea salt and pepper (an Mini M&Ms if you just happen to have some)..
  • Put the tray in the freezer for about an hour or until set, then break into pieces.

Notes

I used Trader Joe's Dark.

 

Related posts:

Deep Dish Brownies
Key Lime Pie Without Egg Yolks
Jumbo Chocolate Banana Muffins

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Reader Interactions

Comments

  1. Sonya

    September 16, 2018 at 12:05 pm

    Wow this is cool!

  2. Sue

    September 15, 2018 at 11:47 am

    It’s so pretty!

  3. Anna

    September 13, 2018 at 6:29 pm

    Yes, I don’t remember theirs being very bitter when I first opened it. I just left it in the refrigerator too long before using it again and it went rancid. I think that’s the case with most brands — use it or lose it!

  4. RunnerGirl

    September 13, 2018 at 4:49 pm

    Trader Joe’s has a good tahini!

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