Grease a 9”x 13” baking sheet with butter and line with parchment paper.
In a double boiler, over medium-low heat melt dark chocolate. Once chocolate has melted, stir in espresso powder until well combined.
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.
Pour chocolate onto prepared baking sheet and smooth evenly with an offset spatula. Rap pan on counter a few times to break up any air bubbles.
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.
Place baking sheet in refrigerator for a minimum of one hour (until it is hard). Break or cut bark into pieces and serve. This bark is perfect to place in mason jars and/or cello bags for holiday gift giving.
Bark will keep, covered in refrigerator, for up to two weeks.