Dark Chocolate Blueberry Bark
Time: 20 minutes plus cooling
Serves: 18
Bring together nutrient powerhouses in this easy-to-make dark chocolate blueberry bark. Toasted almonds and soynuts add crunch to balance out the juicy berries and rich dark chocolate creating a perfect combination in every bite. Store any uneaten chocolate-blueberry bark in the refrigerator.
Prep Time:
10 minutes plus cooling
Cook Time:
10 minutes
Serves:
18
Perfect for:
Afternoon Snacks
Holiday Giftables
Packable Snacks
Ingredients
- 1/3 Cup slivered or sliced almonds
- 16 Ounces dark chocolate
- 1 Package (6 ounces) Driscoll's Blueberries
- 1/4 Cup soy nuts or 1/4 cup pistachios
Directions
- CUT a sheet of parchment paper to fit a baking sheet.
- DRAW an 8-inch x 10-inch rectangle on parchment paper using a pencil and TURN OVER paper. You should be able to see the outline of the rectangle.
- PLACE parchment paper onto baking sheet and SET ASIDE.
- PLACE 1/3 cup slivered or sliced almonds into a skillet.
- COOK over medium heat and STIR frequently 5 – 10 minutes or until lightly toasted.
- SET ASIDE toasted almonds to cool completely.
- PLACE 16 ounces dark chocolate into a microwave-safe bowl.
- MICROWAVE and STIR chocolate in short bursts until melted and completely smooth. Do not overcook.
- SPREAD chocolate over prepared parchment paper to edges of rectangle.
- SPRINKLE 1 package (6 ounces) blueberries over chocolate.
- SPRINKLE toasted almonds over chocolate.
- SPRINKLE 1/4 cup soy nuts or 1/4 cup pistachios over chocolate.
- PRESS toppings gently down into chocolate using fingertips.
- COVER loosely with plastic wrap and REFRIGERATE 1 hour.
- CUT into 9 squares and CUT each square in half diagonally.
- CUT a sheet of parchment paper to fit a baking sheet.
- SERVE immediately or STORE in refrigerator until using.
