Prep Time
5 minBake Time
75 minYield
18 servingsRating
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Loading...| 3 ½ cups (875 mL) dark chocolate | |
| 1 tsp (5 mL) instant espresso powder | |
| 1 cup (250 mL) mixed dried fruit (cranberries, blueberries, mango, or any other you prefer) | |
| ¼ cup (60 mL) Rogers Porridge Oats & Ancient Grains | |
| ½ tsp. (2.5 mL) coarse sea salt | |
| 1 tsp (5 mL) butter for prepared baking sheet |
Who doesn’t like dark chocolate mixed with espresso, dried fruit and…Rogers Porridge Oats & Ancient Grains? We do! This festive bark is simple to make and has a delicious crunch from the oats, flaxseeds, oat bran, spelt and quinoa flakes in the Rogers blend. Plan the time to make a few batches of it for a perfect homemade holiday gift for all your friends and neighbours!
| 1. | Grease a 9”x 13” baking sheet with butter and line with parchment paper. |
| 2. | In a double boiler, over medium-low heat melt dark chocolate. Once the chocolate has melted, stir in espresso powder until well combined. |
| 3. | Remove the top pot of the double boiler and, with a towel, wipe the bottom of the pot to prevent water from falling on the chocolate while pouring. |
| 4. | Pour chocolate onto a prepared baking sheet and smooth evenly with an offset spatula. Rap pan on the counter a few times to break up any air bubbles. |
| 5. | Allow chocolate to set at room temperature for five minutes, and then sprinkle with dried fruit and Rogers Porridge Oats & Ancient Grains. Wait five minutes more then sprinkle chocolate bark with coarse sea salt. |
| 6. | Place baking sheet in the refrigerator for a minimum of one hour (until it is hard). |
| 7. | Break or cut the bark into pieces and serve. This bark is perfect to place in mason jars and/or cello bags for holiday gift-giving. |
| 8. | Bark will keep, covered in the refrigerator, for up to two weeks. |
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