Make Ahead

Chocolate-Granola bark

by:
October 23, 2011
4
2 Ratings
  • Makes enough to gift or eat alone!
Author Notes

Chocolate. Granola. The Allure of slabs of bark. Whole grains. Five-a-day and chocolate. Many can resist - not me. —Kitchen Butterfly

Test Kitchen Notes

The first bite of this snack instantly took me back to a childhood favorite, Cadbury’s Sultana Bars that were a limited edition from the 70’s. The surprise lies in the candied orange peel which gives the bark a wonderful depth and holds up to the crunch of the granola and the rich chocolate that enrobes it. Given the inherent sugar content of both the main ingredients, the bark tends to be on the sweeter side, despite using semisweet chocolate, but is balanced well with the addition of the salt, pepper and the toasted cardamom. The end result is rich and complex in its flavors, and is a snap to whip up at short notice. —Panfusine

What You'll Need
Ingredients
  • 1-2 tablespoons desiccated coconut (optional)
  • 1&1/2 cups granola, lightly sweetened
  • 2 tablespoons candied (orange) peel, finely chopped
  • Pinch of salt and freshly ground black pepper
  • Seeds of 4 - 6 green cardamom pods, lightly toasted and ground to powder
  • 400g dark chocolate (or mix of dark and milk chocolate) callets/chips/a slab roughly chopped
Directions
  1. If using coconut, lightly toast in a dry pan on the stove top, till browned. Remove from heat and set aside to cool
  2. In a bain marie or microwave, melt 3/4 of the chocolate in a bowl, stirring gently till molten. Remove from the heat and add the remaining chocolate, stirring until it is completely melted. Add a pinch of salt, freshly ground black pepper and cardamom powder to taste
  3. Line a baking sheet with parchment paper, or use a silpat mat. Spread out the granola, reserving 1 tablespoon of chunks to top the finished product. Add 1 tablespoon of candied peel to the granola and reserve the other tablespoon to top. Pour the melted chocolate onto the pan, covering the granola and candied fruit in an even layer. Top/stud with the reserved granola and candied peel and sprinkle on the toasted coconut, if using.
  4. Refrigerate for an hour or more, till firm. Break into pieces and refrigerate in an air tight jar till coffee time is nigh. Then sneak a piece of two, savour the goodness as you sip on your drink. Consider giving some away. If you're thinking too long.....don't. Sit back and gift yourself some
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  • wssmom
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  • Kitchen Butterfly
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  • TheWimpyVegetarian
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Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

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5 Reviews

wssmom
wssmom November 12, 2011
Wonderful CP! I love the cardamom in this ....
 
Ms. T.
Ms. T. November 11, 2011
Congrats on the CP! This looks great. I never would've thought of adding granola to chocolate bark, but I like the sinner/saint duality--is it a granola bar or is it a candy? Depends on how you spin it!
 
Kitchen B.
Kitchen B. November 14, 2011
Thanks Ms T. Food52 not only improves my cooking, it delights me with literary gems - sinner/saint!
 
Kitchen B.
Kitchen B. November 3, 2011
Thanks ChezSuzanne.

THe move went well - 3 months and finally in a rented house 3 days ago. Which looks ok....considering the litter of brown cardboard boxes. I am SHOCKED at how much stuff we had.....haven't had a chance to cook more than instant noodlesbut looking forward to getting my backside sweating by a hot stove! Take care!
 
TheWimpyVegetarian
TheWimpyVegetarian October 27, 2011
I am totally making this one! Looks fabulous. How did your move go??