Chocolate and Nut Dessert Toasts
Here’s one of my favorite quick
treats: Chocolate and Nut Dessert Toasts. It’s the kind of thing you can pull
together in under twenty minutes, but it still feels special. Take a few thick
slices of brioche or challah, brush them with melted butter and a splash of
vanilla, then toast until golden. Spread on a generous layer of chocolate-nut
butter—Nutella works, but honestly, any good chocolate spread will do. Sprinkle
on a handful of toasted nuts, hit it with a pinch of flaky sea salt, and finish
with a drizzle of honey. Pop the whole thing back under the broiler for a
minute until the top goes shiny and caramelized. The result? Crispy bread,
melty chocolate, crunchy nuts—a mix of textures and flavors that just makes you
want to go back for seconds.
Why do I keep making these?
They’re the perfect mix of cozy
and fancy without any fuss. The smell of buttery bread and warm chocolate fills
the kitchen, and, for a moment, it feels like a little celebration. You can
play around with whatever you have: swap in different nuts, try dark or milk
chocolate, or even add a spoonful of whipped cream if you’re feeling extra.
They’re sweet, salty, nutty, and totally addictive. Plus, the recipe makes
four, so you can easily share—if you actually want to.
Prep time: 10
minutes
Cook time: 8
minutes
Total: 18
minutes
Make 4 toasts.
Difficulty level:
Easy
What you’ll need:
·
4 thick slices of brioche or challah (about an
inch thick)
·
2 tablespoons unsalted butter, softened.
·
1 teaspoon vanilla extract
·
1/2 cup chocolate-hazelnut spread (or any
chocolate-nut butter you like)
·
1/4 cup mixed nuts (almonds, hazelnuts,
pistachios), roughly chopped.
·
1 tablespoon honey or maple syrup
·
Pinch of flaky sea salt
·
Optional: fresh berries, cocoa powder, or a
drizzle of melted white chocolate
Tools
·
Baking sheet lined with parchment
·
Small saucepan or microwave-safe bowl
·
Pastry brush
·
Spoon or offset spatula.
·
Broiler-safe pan
·
Kitchen timer
How to make them
Step 1.
Set your broiler to high and move the oven rack about 4 inches from the heat.
Line a baking sheet with parchment and set aside.
Step 2.
Melt the butter in a small
saucepan (or microwave in a bowl). Stir in the vanilla. Brush both sides of
each bread slice with this buttery mix.
Step 3.
Arrange the bread on the baking
sheet, buttered side up. Broil for 1–2 minutes until just golden at the edges.
Don’t wander off—the broiler works fast.
Step 4.
While the toast is still warm,
spread about 2 tablespoons of chocolate-nut butter onto each slice. Go thick—it
should be melty and generous, but not so much that it drips everywhere.
Step 5.
Sprinkle the chopped nuts over
the chocolate, pressing them in a bit so they stick. Drizzle honey (or maple
syrup) over the top, then finish with a pinch of flaky sea salt.
Step 6.
Slide the sheet back under the
broiler for another minute or two. The chocolate should look glossy, and the
nuts will get a little toastier. Watch closely so nothing burns.
Step 7.
Let the toast cool for a minute;
the chocolate will set up just enough to keep things neat. Transfer to plates.
Add any extras like berries or a dusting of cocoa. Eat right away while
everything’s still warm and gooey.
v
Calories: 420 kcal
v
Protein: 7 g
v
Carbohydrates: 45 g
v
Fat: 22 g
v
Fiber: 4 g
What goes well with these?
Try them with a scoop of vanilla
ice cream or a spoonful of Greek yogurt if you want something creamy. Coffee, a
glass of dessert wine, or a spicy chai all work great on the side. For
something extra, serve with a bowl of fresh berries or a drizzle of caramel
sauce.
·
Want more crunches? Toast the nuts in a dry
skillet for a couple of minutes before you sprinkle them over the chocolate. It
makes a big difference.
·
If you’re feeling adventurous, swap out the
chocolate-hazelnut spread for dark chocolate almond butter or even a peanut
butter-cocoa mix. It completely changes the vibe.
·
Craving a little heat? Stir a pinch of cinnamon
or a dash of cayenne into your butter mixture, and you’ll get a subtle, spicy
kick.
·
Need a gluten-free option? Just use thick slices
of gluten-free bread or even pound cake.
·
For something a little different, try layering
on a thin slice of ripe banana or a bit of cream cheese before the chocolate.
You get that sweet-and-savory thing going on.
·
If you don’t have brioche or challah, thick-cut
white bread, Texas toast, or a hearty whole-grain loaf all work. Just pick what
you like.
·
No mixed nuts? No problem. Use almonds, pecans,
or walnuts—just aim for about a quarter cup total.
·
Going dairy-free? Plant-based butter and a
dairy-free chocolate spread do the trick.
Frequently asked questions
1. Can I make these toasts
ahead of time?
You can. Put everything together
except the nuts and honey, cover, and stick them in the fridge. When you’re
ready, broil for 2 to 3 minutes to warm them up and crisp the bread.
2. My chocolate spread is too
thick. How do I fix it?
Just pop it in the microwave for
about 10–15 seconds. If it’s still stubborn, stir in a little milk or cream
until it’s nice and smooth.
3. How do I make these lower
in sugar?
Go for a sugar-free chocolate
spread or cut back on the honey or maple syrup. Use unsweetened toasted nuts.
The bread’s natural sweetness still comes through.
4. Can I use a different bread
for a vegan version?
Definitely. Grab a vegan brioche
or a hearty whole-grain loaf and use melted coconut oil instead of butter.
5. I don’t have a broiler—what
now?
No worries. After adding chocolate
and nuts, finish the toast in a hot skillet, butter side down, for a minute or
two. Cover the pan for a minute to melt the chocolate evenly.
6. How should I store
leftovers?
Pop finished toasts in an
airtight container at room temperature for up to a day. When you’re ready to
eat, re-toast them in the toaster or oven to bring back the crunch.
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