Bring together nutrient powerhouses in this easy-to-make dark chocolate 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 chocolate-blueberry bark in the refrigerator.
Prep Time:
10 minutes plus cooling
Cook Time:
10 minutes
Serves:
18
Ingredients
1/3 Cup slivered or sliced almonds
16 Ounces dark chocolate
1 Package (6 ounces) Driscoll's Blueberries
1/4 Cup soy nuts or 1/4 cup pistachios
1
CUT a sheet of parchment paper to fit a baking sheet.
2
DRAW an 8-inch x 10-inch rectangle on parchment paper using a pencil and TURN OVER paper. You should be able to see the outline of the rectangle.
3
PLACE parchment paper onto baking sheet and SET ASIDE.
4
PLACE 1/3 cup slivered or sliced almonds into a skillet.
5
COOK over medium heat and STIR frequently 5 – 10 minutes or until lightly toasted.
6
SET ASIDE toasted almonds to cool completely.
7
PLACE 16 ounces dark chocolate into a microwave-safe bowl.
8
MICROWAVE and STIR chocolate in short bursts until melted and completely smooth. Do not overcook.
9
SPREAD chocolate over prepared parchment paper to edges of rectangle.
10
SPRINKLE 1 package (6 ounces) blueberries over chocolate.
11
SPRINKLE toasted almonds over chocolate.
12
SPRINKLE 1/4 cup soy nuts or 1/4 cup pistachios over chocolate.
13
PRESS toppings gently down into chocolate using fingertips.
14
COVER loosely with plastic wrap and REFRIGERATE 1 hour.
15
CUT into 9 squares and CUT each square in half diagonally.
16
CUT a sheet of parchment paper to fit a baking sheet.
17
SERVE immediately or STORE in refrigerator until using.
