This Chocolate Almond Flatbread is a fun way to end the night on a sweet note!
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For starters, Scots drive on the wrong side of the road. And to make matters worse, the steering wheel in Scottish cars is also on the wrong side of the car. Put those two together, and you’ve got a real challenge on your hands. (I recognize that ‘wrong’ is relative here!) I managed to get out of Glasgow fairly easily in our rental car…mainly because it was 6am on a Sunday. As we made our way into a smaller town, I run straight over the sidewalk curb. Like hard. As in, I had to stop and look at the tires on the car because I was almost certain I managed to blow a tire 30 minutes into our trip. (Somehow the car was unfazed. It was a tank.)
We proceeded to spend the next 8 days touring up and down Scotland, and I seriously can’t wait to go back! That is one amazing country, and the scenery is unlike anything I’ve ever seen before. I wanted to grab a photo of Glen Coe (seen in movies like Harry Potter and the Prisoner of Azkaban, the James Bond film Skyfall and Monty Python and the Holy Grail)…but remember that whole driving on the wrong side of the road thing? Yeah, it was still the first day, and I didn’t dare pull off the side of the road!
Towards the end of the trip, we were making our way back towards Edinburgh to drop off the car…uh, I mean see this amazing city…when we saw a sign on the highway for the Clan McPherson museum. I’m related to the McPhersons somewhere on my mother’s side of the family (my sister’s middle name is McPherson), so we decided to pull off and check out the museum. After about 10 minutes, we found ourselves dead-ended in the middle of a field. And there was no museum in sight. I kid you not. The road just ended in the middle of a field. We decided to turn around and get back on the highway, but hopefully we can find that museum on our next trip! (I suspect we either just missed a turn, or the sign was gone. My vote is for the missing sign.)
As Laura and I were sitting there scrolling through our Scotland photos, we had a glass of wine and pieces of this Chocolate Almond Flatbread. Wait, Chocolate Almond Flatbread? Yup! And it’s as delicious as it sounds! We love Flatout flatbreads around our house, and we particularly love their Artisan Pizza Thins. They make for a great (and very easy) lunch or dinner depending on what toppings you add. We’ve used those pizza thins to make everything from Thin Crust Breakfast Pizza to Blue Cheese and Roasted Grape Flatbread Pizzas to BBQ Chicken Flatbread Pizzas. But I decided to take a sweet twist and use those flatbreads as the base for a dessert. And, woah. Just woah!
For this Chocolate Almond Flatbread, I created a “crust” by sprinkling sparkling sugar around the edges of the flatbread. Then while those flatbreads were getting crispy in the oven, I melted some chocolate and caramels. The melted chocolate got spread on top, followed by toasted almonds and then the Chocolate Almond Flatbread was finished off with a drizzle of caramel. Let those bad boys cool off a bit, and you’ve got one delicious dessert! Who knew flatbreads could be used in so many ways? Breakfast. Lunch. Dinner. Dessert. Grab a pack of Flatout’s Artisan Thin Pizza Crusts, and you’re covered for all of the above! (Click here to find Flatout products in a store near you.)
Have you guys seen this new Flatout video featuring all sorts of delicious Flatout creations? You may notice a familiar creation in that video (*ahem* Chocolate Almond Flatbread *ahem*)! If you want to recreate some of these recipes (I do!), then pick up some Flatout flatbreads near you and get to creating!
Do you ever go back and look at old vacation photos? It’s fun to relive the memories! And it’s even better with a glass of wine and Chocolate Almond Flatbread. Trust me. I speak from experience.
Chocolate Almond Flatbread
- Preheat oven to 375°F.
- Brush the outer 1”edges of the flatbreads with the lightly beaten egg white. Place flatbreads on baking sheet. Sprinkle turbinado sugar (or other coarse sugar) on top of egg white.
- Bake for 6-8 minutes, or until crisp and edges are lightly browned. Remove flatbreads from oven and let cool.
- Using a double boiler or a microwave, melt the chocolate chips until smooth. Stir in the canola oil until well combined.
- Spread the chocolate mixture evenly across the flatbreads. Sprinkle toasted almonds on top of chocolate. Let flatbreads cool.
- Meanwhile, using a double boiler or microwave, add caramels and milk. Heat, stirring often, until caramels are melted and mixture is smooth.
- Drizzle caramel mixture over cooled flatbreads. Cut into pieces before serving.
Disclosure: This Chocolate Almond Flatbread post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!