Remember these amazing little chocolate sea salt sandwiches from my Whiskey post earlier in the week? Crazy good. So now I’m going to tell you how to make them.
This is one of those recipes where there is no real recipe. Make it to your liking. Turn your oven on to 325 degrees and slice your baguette pretty thinly. Lay them out on a cookie sheet and give them a quick spray with olive oil. Toast them up. Don’t aim to get them too dark you really just want to heat them up enough to get crispy and warm enough to melt the chocolate.
Working quickly on a few at a time, pile on as much or as little chocolate as you would like. Don’t be stingy, no one is judging you. And dark chocolate is good for you, right? Sprinkle on a little sea salt and top with another piece of toast. Set them back on the warm cookie sheet while you make the rest to help melt the chocolate a bit more. If you want them melted even more, pop them back in the oven for a minute or two.
Yummmmmmmmmmmm. The crunch and salt sort of remind me of what I love about chocolate covered pretzels. I’m going to make these again. Like for breakfast. And then snacks. And after dinner. Totally make these for your friends. They will like you even more.