Why is all the best bark only sold during the holidays?
I think y’all know what I’m talking about…there’s Moose Munch Bark from Harry & David, Peppermint Bark from Williams Sonoma, and the list continues. It’s so popular during the holidays because it’s so giftable, it packages great and looks beautiful.
Do yourself a favor and don’t wait until the holidays to make this bark! While it would make a great gift, you might want to keep it all for yourself. Trust me, it’s that good.
You might be wondering why it’s called granola bar bark…is it a granola bar or is it bark? Definitely both, but it leans more towards being a dessert.
First to make the bark, we mix all the ‘granola bar’ ingredients. Just think of everything you need to make a crunchy granola bar. This is a great time to clean out your fridge/pantry of all the miscellaneous nuts and seeds no one wants to finish.
My family is famous for leaving ‘crumbs’ in the bag. No one wants to be the last to finish it, so they put back the container with just a few nuts left. It’s a good thing we have recipes like this one!
This bark is made backwards from most recipes I’ve made. First, mix all the seeds and nuts with the honey and spread it out on the baking sheet. Bake it until crisp, then pop it in the freezer for a few minutes. Meanwhile, melt the chocolate. Spread it on the nut mixture and top with your choice of garnishes. Done. Easier and healthier than any bark you can buy.
The quinoa and chia seeds give the bark a great crunch and no one will know it’s filled with ‘healthy stuff’. I know that turns some people off, but I personally think it’s more delicious. Or also a great reason to eat a second (or third…) piece of bark.
Dark Chocolate Granola Bar Bark
Crispy seeds and nuts topped with dark chocolate and sprinkled with coconut
- 1/2 cup honey or maple syrup
- 2 tablespoons coconut oil
- 1/2 cup quinoa
- 1/2 cup millet
- 1 cup mixed nuts, roughly chopped (I used peanuts, cashews, walnuts, pumpkin, pistachio)
- 1/2 cup seeds (I used chia and flax seeds)
- 8 ounces dark melting chocolate
- shredded coconut for topping, optional
- Preheat oven to 350° F.
- In a medium glass bowl, melt the honey/maple syrup and coconut oil in the microwave, stirring every 30 seconds.
- Add the quinoa, millet, nuts, and seeds. Mix until evenly distributed. Don't worry if the mixture looks dry, once we pour the chocolate on the bark everything will stick together.
- Spread mixture in a thin, even layer on a baking sheet lined with parchment paper. Make 20-25 minutes until golden brown. Place in fridge to cool.
- Melt the chocolate in microwave, stirring every 30 seconds. Quickly spread chocolate onto nut/seed mixture. Sprinkle with coconut.
- Place bark in the freezer to set for 30 minutes. Remove and break into desired size pieces.
- Store bark in either fridge or freezer.
images and text © North Coast Eats
adapted from Half Baked Harvest