Page 77 - Brooklyn MRKT Book

Recipes from ArtScroll just-released Pesach cookbook:
Perfect for Pesach

by Naomi Nachman

Every VIP Gold & Platinum guest at the MRKT will receive
a complimentary copy featuring over 125 fabulous recipes.

Chocolate Almond

Butter Bark

pareve – yields 8 servings

INGREDIENTS This recipe comes from my friend Miriam Pascal, who’s well known

2 (10-ounce) bags chocolate chips, for her desserts. When we made this at the photo shoot, my whole
divided ½ cup almond butter production team was raving about how indulgent this candy is.
½ cup powdered sugar
¼ cup ladyfinger crumbs METHOD
1 Tablespoon oil, if needed
1 Line a baking sheet with parchment paper.

2 Melt 10 ounces of chocolate chips (see Cook’s
Notes, below). Spread melted chips into a thin
layer on prepared baking sheet. Set aside until the
chocolate has hardened.

3 Meanwhile, in the bowl of a mixer, beat together
almond butter, powdered sugar, and lady finger
crumbs. If the mixture is too thick, add up to a
tablespoon of oil until the texture is easy to spread.

4 Spread the almond butter mixture over the hardened
chocolate; place the baking sheet into the fridge for
approximately 30 minutes before proceeding.

5 Melt the remaining chocolate chips; pour over the
almond butter layer. Spread chocolate so that all
almond butter is fully covered.

6 Set aside to cool completely, until chocolate is
hardened. Cut or break into bite-size pieces.

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

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