Kelly Neil

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Festive Espresso Bark with Rogers Porridge Oats & Ancient Grains


I'm trying to get ahead of myself this holiday season.

You know, no more last minute rushing around, stressing about what I haven't bought, or haven't made, for the people I love. And let me tell you, this chocolate bark recipe I developed and wrote for Rogers Grains is going to help me BIG TIME in that department.


Did you guys know how easy it is to make chocolate bark?! I didn't, and now it will be one of my go-tos of gift giving FOR SURE.


I mean, let's get real. It's DARK CHOCOLATE. I adore the combination of bright and chewy dried fruit and the crunch of Rogers Porridge Oats & Ancient Grains. Plus, with the added bonus of rye, barley, khorasan flakes, flax seeds, oat bran, spelt, millet, and quinoa, dare I say, this bark is healthy(ish)?


I can make the bark ahead of time and keep it in the fridge, or even the freezer, long before the holidays arrive. For gift giving, I'll package the chocolate bark in cute jars tied with ribbon, and no one will be the wiser that finally, after all these years, I was ahead of the holiday game.

Festive Espresso Bark with Porridge Oats & Ancient Grains

3.5 cups dark chocolate

1 tsp instant espresso powder

1 cup mixed dried fruit (cranberries, blueberries, mango, or any other you prefer)


0.5 tsp coarse sea salt

1 tsp butter for prepared baking sheet

  • Grease a 9x13 baking sheet with butter and line with parchment paper.
  • In a double boiler, melt chocolate over medium-low heat. Once chocolate has melted, stir in espresso powder until well combined.
  • Remove the top pot of the double boiler and, with a kitchen towel, wipe the bottom of the pot to prevent water from dripping on the chocolate while pouring.
  • Pour chocolate onto prepared baking sheet and smooth evenly with an offset spatula. Rap pan on counter a few times to break up any air bubbles. 
  • Allow chocolate to set at room temperature for five minutes then sprinkle with dried fruit and Roger Porridge Oats & Ancient Grains. Wait five minutes more then sprinkle chocolate bark with coarse sea salt.
  • Place baking sheet in refrigerator for a minimum of one hour or until it is hard. Break or cut into pieces and serve. This bark is perfect to place in Mason jars and/or cello bags for holiday gift giving.

Prep time : 5 minutes

Cook & set time : 75 minutes

Servings : 18 servings (two 2-inch pieces per person)

*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, and I am excited to share the second recipe I've written for them with you soon, as we've been eating them all week!