I eat it for that after dinner sweet craving

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Roughly chop the chocolate and melt it over a pan of simmering water in a heatproof bowl, stirring until smooth with no lumps, then remove from the heat. (A microwave also works.)
2. For the Snickers bark: pit the dates and cut them into small pieces. Stir the dates and peanuts into the melted chocolate until well coated.
3. Line a rectangular dish or tin with baking paper and pour in the mixture. Spread it flat with a spatula, tapping the dish if needed.
4. Dot small spoonfuls of peanut butter over the bark and swirl them with a toothpick. Sprinkle with flaky sea salt.
5. Freeze for 1 hour or refrigerate for 2-3 hours until fully set. Cut into smaller pieces on a board.
6. For the hazelnut bark: stir the roasted hazelnuts into the melted chocolate until coated. Pour into the lined dish, flatten, sprinkle with flaky sea salt, then set and cut as above.
7. For the Persian bark: stir in the rose water, starting with 1 teaspoon and adding a second teaspoon if you like it stronger. Then stir in the pomegranate seeds and pistachios. If the mixture gets too thick, add the melted coconut oil to loosen it.
8. Pour the Persian mixture into the lined dish and flatten. Scatter rose petals on top, then set and cut as above.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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ChocolatePistachioPeanutDark chocolatePeanut butterDatePomegranateHazelnut