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Author Notes: A raid the pantry kind of candy. —Katherine Hysmith
Makes about 9 bars
- 1 1/2 cups dark chocolate chips
- 1/4 cup creamed honey
- popped quinoa
- black sesame seeds
- white chia seeds
- poppy seeds
- cacao nibs
- sunflower seeds
- flax seeds
- Line a quarter sheet pan with parchment paper and set aside.
- Using a double boiler, gently melt chocolate until smooth and runny. Pour onto the lined sheet pan and smooth into a thin layer – about 1/4 inch thick – with an offset spatula. Let cool for 5 minutes.
- Drop the creamed honey in large intact dollops on the chocolate (about 7 to 9 dollops) and marble with a toothpick or the point of a knife. Working quickly while the chocolate is still melted, sprinkle on a bit of each type of seeds and such to your liking. Let the chocolate cool completely before breaking, cutting, or eating.