Dark Chocolate Espresso Bark

YIELD: 18 servings (two 2 inch pieces each) / PREP TIME: 5 minutes / BAKE TIME: 75 minutes / Print Recipe


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 & Photo Credits: Kelly Neil

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