As I gear up for my annual holiday soiree, I want to share a quick and easy gluten-free dessert recipe that is sure to please your guests. I made this for a recent party and it was a huge success. I was looking to create something to pair with a decadent Raspberry dessert wine that I originally discovered during a Sunday afternoon in Brooklyn with Chris and Jed.
I turned to my favorite resource for kitchen experimentation – the book Culinary Artistry. It gives a list of food matches made in heaven. After pouring through the pairings, I knew raspberry, dark chocolate, caramel and almonds were the flavors I wanted to bring together. I decided to adapt an old standby, my Vanilla Butterscotch Bark recipe. I kept the butterscotch and used dark chocolate and almonds. The result was incredible on its own and even better when paired with the luscious flavor of the Bonny Doon Raspberry Framboise.
This is great for a party or would make a lovely homemade gift.
Good luck planning your holiday festivities – enjoy the season!
Gluten-Free Dark Chocolate Almond Bark Recipe
2 cups gluten-free semi-sweet chocolate chips (I used Guittard brand)
2 cups gluten-free butterscotch chips (also Guittard)
¾ cup toasted sliced or slivered blanched almonds
Prep work - Toast the almonds in the oven at 300 degrees for 6-8 minutes
Reserve ¼ cup each of the chocolate and butterscotch chips.
In a microwave safe bowl, melt the chocolate chips, 2 minutes on high, stirring every 30 seconds.
Spread the melted chips on a cookie sheet lined with wax paper.
Melt the butterscotch chips with the same method. Pour the butterscotch mixture on top of the chocolate and swirl with a toothpick.
Spread the reserved chips and almonds throughout the tray, gently pressing them into the mixture. Refrigerate for one hour. Break into pieces before serving.
If you are looking to serve a savory snack while entertaining - try this Rosemary Roasted Cashew Recipe - it's another dish your guests will adore!