This recipe makes me feel a little bit guilty. I've basically taken a perfectly healthy breakfast option and made it candy.
Chocolate candy.
Because chocolate and breakfast go great together.
...as so I said to the barista at Starbucks this morning when Zoe ordered the double chocolate brownie. "Wow, you got yourself chocolate already today. Good for you kid." Yes, good for you kido... rules, smules...
So anyway, back to holiday treats for the "I'm too busy to bake crowd"...
I've used Nature's Path Love Crunch Gingerbread granola for this. Which is so full of spicy gingerbread flavour you will have no idea that it was meant to be anything other than gingerbread. Breakfast won't even cross your mind. Your favourite granola will work. So don't limit yourself.
Personally, I think this was rather brilliant of me. Something about the spicy gingerbread pieces with bitter sweet dark chocolate. It's amazing and dead simple. So easy and so good in fact, I have decided to share this treat with just about everyone this holiday... I made some for the family, then a batch for the office potluck, and then decided the kids teachers are getting some too.... and there is that holiday party on the 23rd... yes friends you will see it again. and maybe again.
Unfortunately, after two batches I am out of the Love Crunch Granola and I can't make any more. So, so, so sad...
The good news is that Nature's Path a box full of yummy granola goodness. I intend to find out what else tastes good on top of chocolate. Chocolate Love Crunch granola is up next.
Here's the recipe for the Gingerbread Crunch Bark...
📖 Recipe
Love Crunch Gingerbread Crunch Bark #feelgoodholiday
Ingredients
- 500 g semi-sweet dark chocolate chips about 2-½ cups
- 225 g package white chocolate chips about 1 cup
- 1-½ cups Nature's Path Love Crunch Gingerbread Granola about half a bag
Instructions
- Line a large baking sheet with parchment paper
- In a microwave safe bowl melt dark chocolate chips. Use chocolate melt setting, or reduce power to 50%. Stir every 20-30 secs to avoid burning the chocolate. (Optional, melt chocolate over a double boiler).
- Pour dark chocolate onto parchment lined baking tray and spread to an even thickness with a spatula. No science here - just don't go too thin or the bark will be fragile.
- Repeat with the white chocolate, melting carefully in the microwave or over a double boiler. Use a clean bowl!
- Using a large spoon, randomly add scoops of white chocolate over top of the dark chocolate on the baking tray and swirl into the dark chocolate using a knife.
- Sprinkle granola evenly over the chocolate, pressing lightly into the chocolate.
- Allow to harden completely, one hour in the refrigerator - then break into chunks.
- Will keep in a covered container in the refrigerator for several days.
Tried this recipe?Mention @infinebalance or tag #infinebalance!
Michelle Nettles says
I pinned this post to enter the contest and can't wait to try the recipe!! I love anything gingerbread!! 🙂
De Tout Coeur Limousin says
What a great idea - have been looking for chocolate bark inspiration - and lovely combination with ginger - very festive! Bonjour and bon appetit from #foodiefridays too
Christie says
I'm a seriously sucker for anything gingerbread! And bark? Oh yeah, baby! This recipe looks fabulous and I can't wait to try it! Pinning Thank you for linking up with #FoodieFridays this week.