Generally, you usually see bark recipes during the holidays, but this is a less-sweet version that can be enjoyed at any time of year. It's super simple and only takes about 10 minutes to put together. Plus, it's all about gorp and we all know how much of a "crunchy" person I can be.
If you like salted chocolate, you'll love this because it combines all those flavors and is easy to change up. Don't like almonds? Try cashews or hazelnuts! Or even sunflower seeds!
If you've been around for even a few weeks, you know how much I love my dark chocolate. I don't like anything sickeningly sweet and I'd much rather taste the tang of fruit or saltiness of the almonds.
The amounts I used here will give you bark with a thin shard of chocolate, so if you prefer a thicker slab, just double the amount of chocolate and spread it a little thicker.
Without further ado...
Bittersweet Gorp Bark
10 minutes assembly time and 20 minutes to freeze
1 cup dark chocolate chips or 5 ounces bar chocolate, roughly chopped
Pinch of sea salt
1 cup trail mix (I used a combination of dried cranberries, banana chips, dried berries, and almonds)
Line a sheet pan with parchment paper.
Heat about an inch of water until simmering.
Place chocolate in a heat proof bowl and set over simmering water, stirring until fully melted and smooth.
Pour onto parchment paper and spread to 1/8- to 1/4-inch thickness.
Sprinkle with a pinch of sea salt and the trail mix.
Using your hands, press down to secure the mix is set into the chocolate.
Place in freezer for 20 minutes.
Roll up the parchment paper to crack the bark and store the pieces in a sealed bag in the refrigerator or freezer.
I'm linking up this recipe at Sweet 2 Eat Baking, Or So She Says, Lemons for Lulu, Design, Dining, and Diapers, The Humble Brag, Taste and Tell, Buns In My Oven, & DJ's Sugar Shack.