5-Minute Chocolate Nut Bark
10 min + 1 hr in the fridge
The bark is assembled right in the basket: a layer of nuts, chocolate on top, five minutes of heat and the chocolate flows between the nuts by itself. After an hour in the fridge you get a thick slab that snaps.
Ingredients
8 servings
Milk chocolate(2–3 bars)300 g
White chocolate50 g
Almond(roasted, unsalted)100 g
Cashew60 g
Hazelnut60 g
Instructions
1
Line the air fryer basket with baking paper — you will lift the bark out by it later.
2
Spread the nuts in an even layer so the bottom is fully covered.
3
Lay the milk chocolate bars on top edge to edge and fill the gaps with pieces of white chocolate.
4
Cook at 160 °C (320 °F) for 5 minutes — the chocolate melts and wraps around the nuts.
5
Lift out the paper with the slab, let it cool and refrigerate for an hour.
6
Flip the slab nut side up onto a board and break or cut it into pieces.
Tip
Nuts go underneath
That way they press into the chocolate and stay on show once you flip the bark over.