Dark Chocolate Bark with Puffed Quinoa & Raspberries

Dark Chocolate Bark with Puffed Quinoa & Raspberries

Ingredients:

  • Wellington Traditional Water Crackers

  • Dark chocolate, chopped or chips

  • Puffed quinoa

  • Freeze-dried raspberries

Directions

  1. Line a baking sheet with parchment paper. Arrange Wellington Traditional Water Crackers in a single layer, edges touching to form a flat base.

  2. Sprinkle puffed quinoa evenly over the crackers, gently pressing so it adheres to the surface.

  3. Melt the dark chocolate using a double boiler or microwave in short intervals, stirring until smooth.

  4. Spread the melted chocolate evenly over the quinoa-topped crackers, covering them completely.

  5. Sprinkle freeze-dried raspberries over the chocolate while it’s still warm.

  6. Transfer the tray to the freezer and chill until fully set, about 20 to 30 minutes.

  7. Break or cut into bark-style pieces and serve.