Dark-Chocolate Cookie Bark

Happy holidays foodies! I know… I proclaimed my holiday love back in the ‘Get Invited Back to the Party’ post, so I’ll spare you another rant. But I do have an awesome treat for you. It’s a big chocolatey dose of nutrients and antioxidants!

For a sweet treat, it just doesn’t get better than this goji berry dark-chocolate power combo. It’s the time of year when a lot of us indulge in foods we wouldn’t normally go for, but in this case, check your guilt at the door please!

Allow me illustrate why…

I mean, how can you resist? But, keep in mind that this is still calorie-dense chocolate. I’m not gonna lie, it’ll be tough not stuffing your face with this chocolate bark (they kinda taste like those Choco-Leibniz cookies), but moderation is key.

But before you jump in…

Just a Few Things

  • When choosing goji berries, look for raw, organic varieties that have a similar texture to raisins. If they’re hard, skip those, they probably aren’t very good quality.
  • For melting the chocolate, I used a “water bath” instead of a double boiler or microwave. I’ve had some disastrous results using a microwave to melt chocolate. It almost always ends in crusty burnt chocolate; also I don’t have a double boiler, so there’s that. But the water bath allows the chocolate to melt rather quickly without burning. Just be sure not to get any water in the chocolate, which will cause it to harden in some places.
  • This recipe is easily customizable. I turned regular bark into a cookie because I love the interesting texture and extra crunch. However, if you prefer regular bark, simply leave the crackers out, and it should turn out just as well. Also, go crazy with the toppings if you want, but I prefer a little less.

Dark-Chocolate Cookie Bark

Prep: 10 mins

 

Cook Time: 10 mins

 

 

INGREDIENTS

  • 15 oz. dark chocolate, chopped (at least 70%)
  • Wheat soda crackers (depending on size, use enough to line a 10×12 baking sheet)
  • Organic sun-dried goji berries a.k.a wolf berries (add according to preference)
  • Hazelnuts or almonds (add according to preference)

INSTRUCTIONS

  1. Line baking sheet with parchment paper, then with soda crackers in a single layer.
  2. Add 1 inch of water to a wide skillet. Place a heatproof bowl in the water, then add chocolate to the bowl.
  3. Turn the heat on to begin melting the chocolate. When the water reaches a simmer, turn off the heat and stir chocolate as it melts.
  4. When chocolate has completely melted, carefully remove the bowl from the water and pour chocolate over crackers in an even layer.
  5. Add toppings, and refrigerate for at least an hour to allow chocolate to harden.

 

This post was originally published on No Gojis, No Glory.

 

 

Christine Arel

 

No Gojis, No Glory

 

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