OK dear readers, I have to admit something... I love anything chocolatey that you can serve with ice cream. When you add one of my favourite nuts i.e. walnuts to this delicious chocolatey dessert you got delicious heaven on a plate! This is the second installment from California Walnuts. This is a recipe that I will have to try when company is coming over. I am sure to impress with these affogatos yummmmm!

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Makes about 20 servings


vegetable oil
2 cups (500 mL) California walnut pieces, toasted and chopped, divided
1/2 cup (125 mL) butter, salted
1 1/4 cup (300 mL) light brown sugar
1 tbsp (15 mL) light corn syrup
1/2 tsp (2 mL) baking soda
7 oz (210 g) good quality dark chocolate, finely chopped
60 oz (4.5 L) ice cream, vanilla recommended
20 oz (600 mL) espresso


Use vegetable oil to grease a baking sheet. Sprinkle 1 cup (250 mL) of walnuts in an even layer in centre of baking sheet, set aside

In a medium sized heavy bottomed sauce pan over medium heat, add butter, sugar and corn syrup. Bring to a boil and reduce to simmer for about 5 minutes, using a candy thermometer until the temperature reaches 275∞F (140∞C). Immediately remove from the heat and stir in baking soda (it is normal if the mixture foams). Tip the pot over the baking sheet and carefully spoon toffee over the walnuts to cover evenly. Sprinkle chocolate over the toffee and allow to sit for 1 to 2 minutes. Spread chocolate with an offset spatula to achieve an even layer, and then top it with remaining walnuts. Let bark chill for 20 minutes until the chocolate has set and then portion into 2-inch (5 cm) square pieces.

To serve, scoop 3 oz (75 g) of ice cream into a bowl and top with a 1 oz (30 mL) shot of espresso and walnut bark.

Makes approximately an 8- x 11-inch (20 cm x 28 cm) piece.

PER SERVING: about 393 cal, 6 g pro, 26 g fat (12 g sat. fat), 37 g carb, 1 g fibre, 106 mg chol, 98 mg sodium. %RDI: 13% calcium, 5% iron, 4% vit A.

Tip: Toasting Walnuts

Baking: Preheat oven to 350∞F (180∞C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

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