I’m tickled to have Jennifer Tyler Lee creator of “Crunch a Color: The Healthy Eating Game for Kids” and “Crunch a Color: Conversation Starters for Parents and Kids” as a guest on Organized Bites today. You like chocolate, right? Well, move over chocolate bunny! Jennifer is sharing a fun and fabulously easy recipe for Dark Chocolate Bark from her new book, “The 52 New Foods Challenge”.
I’ve been a big fan of Jennifer’s work since I participated in her first “Healthy Lunch Challenge” last March. And, I was thrilled to be among those featured on The Huffington Post and Jamie Oliver’s Food Revolution. (You can find my entry for DIY Almond Butter Pizzas here.) And, Scout’s “It’s Greek to Me” Pasta Salad that we created for Round Two is still in regular rotation at our house. So, I was thrilled to be able to offer y’all a sneak peak at one of the recipes from her new book. Many thanks, Jennifer!
Dark Chocolate Bark: A DIY Easter Treat!
Dark chocolate is a fantastic way to health up your Easter baskets. Not only do you reap the benefits of dark chocolate. This super easy dark chocolate bark recipe from The 52 New Foods Challenge is fun to cook with your kids. Enjoy mixing and matching your favorite ingredients!
Dark Chocolate Bark | The 52 New Foods Challenge
Ingredients for Dark Chocolate Bark
1 ½ cups dark chocolate chips (minimum 70% cacao)
¼ cup chopped walnuts
¼ cup dried cherries
¼ cup unsweetened coconut flakes
¼ teaspoon kosher salt
Optional: Additional chopped walnuts, cherries and coconut for sprinkling.
Directions for Dark Chocolate Bark
1. Line a large baking sheet with parchment paper or a Silpat liner. Set aside.
2. In a large saucepan over high heat, bring 2 cups of water to a boil. Reduce the heat to a simmer and place a large heatproof bowl over the pot.
3. Add the chocolate chips to the heatproof bowl and let your kids stir gently until it melts. You’ll need to hold the bowl to keep it from slipping.
4. Remove the chocolate from the heat and let your kids stir in the walnuts, cherries and coconut.
5. Pour the chocolate mixture onto the lined baking sheet and spread the chocolate with a spatula into a thin, even layer. Let your kids make any shape they like.
6. Sprinkle with the salt and a few extra walnuts, cherries and coconut.
7. Freeze for 1 hour, or until the chocolate is solid. Invite your kids to break the bark into large chunks. Store in a large glass container in the freezer, or wrap the pieces up in cello bags tied with raffia ribbons to give to friends and family!
Tip: Add a touch of grapeseed oil to your chocolate chips to make them easier to melt.
Recipe inspired by Frances Largeman-Roth’s Nutty Chocolate Bark.
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