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.

Recipe Video

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