Rocky Road chocolate bark with orange

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A new week and a brand new granola recipe, yay! I am loving the recipes so far and hope you are too. I’ve got another fabulous one today and if you are a chocoholic like me then you’ll definitely want to try this one. Read on!

Nature’s Source has a large range of granolas to suit all tastes, with 13 different flavours to choose from! In today’s recipe we are using the Nature’s Source Rocky Road Granola Clusters which is part of their Luxury range. This scrumptious chocolate granola with chocolate and caramel chips and marshmallow makes an indulgent topping or you can enjoy it as a scrumptious snack straight from the bag! Not that I would know anything about that… nope – absolutely, positively no rocky road granola desk snacking happening here. *wink*

Did somebody mention chocolate earlier? In today’s recipe which was put together by Chef Caro De Waal I used dark and milk chocolate to make the chocolate bark. This is then topped with rocky road granola and a smidge of chilli, and then sprinkled with crushed honeycomb and orange zest. It’s so divine!

We’re talking about some seriously delicious snacking here folks, so whether you’re making a batch of rocky road chocolate bark or simply enjoying the granola as is you’re in for a treat!

Cook’s notes:

Have your toppings all measured out before you melt the chocolate as it will start to harden as soon as you spread it out on the tray. However, keep your crushed honeycomb in an airtight container to prevent it from softening too much while you melt the chocolate.

NATURE'S SOURCE ROCKY ROAD CHOCOLATE BARK WITH ORANGE

250ml (1 cup) NATURE’S SOURCE Rocky Road granola clusters
2.5ml (½ tsp) chilli flakes
200g dark chocolate, chopped
200g milk chocolate, chopped
45ml (3 tbsp) orange zest (long and thin strands)
60ml (¼ cup) roughly crushed honeycomb
edible gold and copper glitter to serve

1.) Line a baking tray with baking paper or a non stick sheet and set aside.

2.) Place the Nature’s Source Rocky Road granola in a food processor with the chilli flakes. Pulse a few times until combined and to create a rough texture.

3.) Melt the dark chocolate and milk chocolate in two separate bowls. Pour the dark chocolate onto the lined tray and use a palette knife to spread into a rectangle. Next, drizzle the milk chocolate over the dark chocolate in a zig zag pattern. Use a knife and pull through the chocolate from one end of the tray to the other at 2cm intervals to create a marbled pattern.

4.) Sprinkle the granola mixture evenly over the chocolate followed by the orange zest and honeycomb. Lastly, sprinkle with gold and copper glitter.

5.) Leave the chocolate to cool, then break into long pieces. Sprinkle some extra glitter onto the plate before serving for extra sparkle!

Sponsored collaboration with Nature’s Source.