Chocolate-Carmel Bark with Quinoa - Cooking with Annie


Chocolate-Carmel Bark with Quinoa - Makes 15 Servings


  • ½ cup uncooked quinoa
  • 1/3 cup turbinado sugar
  • 7 oz dark (72% or 60% cacao) chocolate
  • ¼ tsp sea salt
  • ½ cup unsweetened dried cranberries


  1. Heat a large skillet over medium heat.  Add quinoa and toast 3 minutes stirring constantly.  Add the sugar; cook stirring constantly, about 6 minutes or until the sugar is melted.  Pour the sugar mixture onto a baking sheet lined with parchment paper; spread to a thin, even layer.  Cool completely; about 10 minutes. 
  2. Placed the sugar and quinoa mixture into a zip bag.  Gently break up the sugar into shattered bark.
  3. Melt the chocolate over a double boiler or on 20% power in the microwave.  Stir in most of the quinoa mixture, saving 1/3 cup back.
  4. Pour the chocolate mixture into a 13” x 9” baking dish lined with parchment.  Spread to 1/16” thickness.  Sprinkle with the remaining quinoa and sugar mixture, sea salt, and the chopped cranberries.  Gently press to adhere.  Freeze 5-10 minutes to set.  Break into 15 or so pieces (about 1 ounce each).  

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