Chocolate Caramel Bark With Quinoa

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"Whenever I'm in the grocery store I see these chocolate barks with healthy grains....well here you go! One with quinoa. Makes me feel a bit less guilty when I indulge in my chocolate cravings. If you prefer a sweeter chocolate, substitue bittersweet (60% cacao) chocolate."

Original recipe yields 15 servings


  • Serving Size: 1 (19.1 g)
  • Calories 97.7
  • Total Fat - 5.4 g
  • Saturated Fat - 3 g
  • Cholesterol - 0.8 mg
  • Sodium - 40.4 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 4.9 g
  • Protein - 1.6 g
  • Calcium - 10.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Heat a large non-stick skillet over medium heat. Add the quinoa; cook 3 minutes or until lightly toasted, stirring constantly. Add the sugar; cook, stirring constantly, an additional 6 minutes or until the sugar is melted and amber colored.

Step 2

Transfer the mixture to a baking sheet lined with parchment paper; spread to a thin, even layer. Cool completely. Place the cooled mixture in a zip-top plastic bag. gently tap with a rolling pin to break apart any clusters. Reserve 1/3 cup of the mixture. Set aside.

Step 3

Place the chocolate in a micorwave safe bowl. Microwave at 20% power for 15 seconds; remove the bowl from the micorwave, and stir. Repeat the procedure about 4 or 5 times, microwaving and stirring until most of the chocolate has melted.

Step 4

Let stand 1 minute or until the chocolate is thoroughly melted and smooth, stirring occasionally. Stir in quinoa mixture (except the reserved 1/3 cup).

Step 5

Pour the chocolate-quinoa mixture into a 13 x 9 inch baking dish lined with parchment paper. Spread to 1/16 inch thickness. Sprinkle with the reserved 1/3 cup quinoa and sea salt. Gently press to adhere.

Step 6

Freeze 5 to 10 minutes to set. Break the bark into 15 pieces (about 1 ounce each).

Tips & Variations

No special items needed.