Prep Time
5 Mins
Cook Time
5 Mins
Chill Time
2 Hours
Yield
Yields: about 1 lb. (serving size: 2 oz.)
Photo: Chris Villano; Styling: Gerri Williams for James RepsĀ 

How to Make It

Step 1

Line bottom and sides of an 8-inch square baking pan with foil.

Step 2

Place chocolate in a heatproof bowl set over a pan of simmering water; do not let water boil or allow bowl to touch water. Cook, stirring often, until chocolate has melted, about 5 minutes.

Step 3

Spread chocolate in an even layer in pan (use an offset spatula or tilt pan). Quickly sprinkle with granola, fruit and almonds. Refrigerate bark until solid, about 1 1/2 hours.

Step 4

Break bark into pieces. Store in an airtight container in the refrigerator for up to 1 week.

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