Two important questions I asked myself this afternoon:
- How is the weekend almost over…already?!?
- Why did it take me years of blogging before I thought of this recipe?
I’ve made a few bark recipes in the past. Usually around the holidays because they’re so easy and quick to make and everyone always loves them! But in May? Not near a holiday, not for any special occasion, just to make and enjoy over the week. Brilliant idea.
With weekends being busy lately and my not having as much time in the kitchen as usual, I am all about recipes that would have me finished quickly and that would also be absolutely delicious!
I make trail mixes fairly often – usually in a big batch and bring in a little as a snack for the longer workweek days. For this recipe, I took some of my favorite trail mix flavors {especially that toasted coconut!} and spread it over some dark chocolate. Once set, it makes the most fantastic bite. Nearly impossible to have only one, but such a hit!
Whether you have a bit extra time in the kitchen or need a recipe in a time crunch, this.is.it.
XO
{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane I’d love to see and share what you’re making!! XO}
Ingredients
12 Oz dark chocolate chips
1 Tablespoon plus 1 teaspoon sunflower seeds
1 Tablespoon plus 1 teaspoon pepitas
1 Tablespoon plus 1 teaspoon sliced almonds
1 Tablespoon roasted cashews, chopped
1 Tablespoon dried cherries
1 Tablespoon dried cranberries
2 Tablespoons toasted unsweetened coconut
Directions
Line a large baking sheet with parchment paper.
Mix sunflower seeds, pepitas, almonds, cashews, cranberries and cherries together and set aside.
Melt chocolate. You can melt in microwave over 30 second increments, stirring, or on the stove*. Check after each increment and stir. Stop cooking once smooth and melted and be careful to not over cook!
Once melted, pour chocolate over parchment paper. Using a spatula, spread until it is about 1/4 inch thick. Immediately sprinkle mixture over chocolate. Press loose pieces down, if necessary.
Let set for 1/2 hour at room temperature. Move to fridge for at least another 1/2 hour, until firm.
Break into 20-30 pieces.
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