Bring together nutrient powerhouses in this easy-to-make 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 bark in the refrigerator.
- 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
- 16 Ounces dark chocolate, chopped (about 2 cups dark chocolate chips)
- 3 Ounces slivered almonds, toasted and cooled to room temperature
- 1/3 Cup soynuts
Line a rimmed baking sheet with parchment paper. Draw an 8-inch by 10-inch rectangle on the paper with a pencil. Turn the paper over. You should be able to see the outline of the rectangle.
Melt chocolate in a microwave oven or over a double boiler until smooth. Use a rubber spatula to spread chocolate on the parchment paper up to the edges of the rectangle.
Sprinkle blueberries, toasted almonds, and soynuts onto chocolate. Use fingertips to press toppings gently down into melted chocolate. Cover loosely with plastic wrap and refrigerate 1 hour.
Use a sharp knife to cut bark into 9 squares. Cut each square in half diagonally and serve immediately.