No. 86: Dark Chocolate Blueberry Bark

Desserts that combine chocolate with fruit always get me excited. Seriously excited.

Imagine my delight when my colleagues organized a birthday lunch for me that featured a chocolate fountain with pineapple and strawberries!

Fountain fun

There was also a great cooking theme (I got to wear the apron of honor) and a Post-It horse in my favorite colors.

Love my Decker peeps. They know me so well.

Chocolate Blueberry Bark

I wanted to keep the sweet theme going, and this recipe was a perfect fit.

Ingredients

1 package (1 1/4 cup) blueberries
16 ounces dark chocolate, chopped (about 2 cups dark chocolate chips)
3 ounces slivered almonds, toasted and cooled to room temperature
1/3 cup soynuts*

*Remember how I always forget one key ingredient? Well, the soynuts were it.

To make

Line a rimmed baking sheet with parchment paper. Draw an 8-inch by 10-inch rectangle on the paper with a pencil. Turn the paper over. You should be able to see the outline of the rectangle.

Melt chocolate in a microwave oven (30 second bursts with frequent stirring in between) or over a double boiler until smooth. Use a rubber spatula to spread chocolate on the parchment paper up to the edges of the rectangle.

Sprinkle blueberries, almonds, and soynuts onto chocolate. Use fingertips to press toppings gently down into melted chocolate.

Ready

Cover loosely with plastic wrap and refrigerate 1 hour.

Use a sharp knife to cut bark into 9 squares. Cut each square in half diagonally and serve immediately.

The results

While not a 'wow 'em' kind of recipe, this was super simple and pretty good! A nice sweet snack or finger friendly dessert option.

Final

I halved the recipe easily and just used some Hershey's special dark chocolate as the base.

I prefer hand broken bites instead of perfect little squares. They give a kind of fun, haphazard feel with varying degrees of fruit or nuts on each piece. And I love that these little guys are just waiting in our fridge for us whenever we need a touch of sweet this week.

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