Rich chocolate bars with walnut crust, topped with fresh summer berries.
2 cups California walnuts, plus chopped walnuts for topping
3 Tbsp maple syrup
2 Tbsp butter, melted (or neutral oil)
¼ tsp salt
1 cup dark chocolate chips
½ cup heavy cream (or dairy-free alternative)
½ tsp vanilla extract
Fresh strawberries, raspberries and blueberries, to taste
Preheat oven to 350°F and line an 8×8 pan with parchment paper.
Add walnuts to a food processor and pulse until a fine crumb forms.
Add maple syrup, melted butter, and salt. Pulse until mixture holds together.
Press mixture firmly into the pan and bake for 10–12 minutes until lightly golden. Let cool.
Heat cream until warm, then pour over chocolate chips. Let sit for 1–2 minutes, then stir until smooth.
Stir in vanilla and a pinch of salt. Pour chocolate over cooled crust and smooth evenly.
Refrigerate for 1–2 hours until set.
Top with fresh berries, chopped walnuts, and flaky salt. Slice into 3 by 3-inch bars.
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