Made with quinoa, hemp seeds, and lots of cracked pieces of matzo (and of course, chocolate), this recipe is the perfect way to celebrate Hanukkah!
ingredients
- 1 ¼ cup quinoa, rinsed and dried
- ½ cup hemp seeds
- 3 large matzo crackers, broken up into different sized pieces
- 1/2 cup maple syrup
- 2 tablespoon coconut oil, melted
- 2 sticks (1 cup) unsalted butter
- 1 cup brown sugar, packed
- 4 Alter Eco Organic Deep Dark Salted Burnt Caramel Bars, coarsely chopped
- Flaky Salt
directions
- Preheat oven to 350F and line a rimmed baking sheet with parchment paper or a slip pad
- In a large bowl add quinoa, hemp seeds, matzo crackers, maple syrup, and coconut oil and mix until well combined and evenly coated
- Spread the quinoa matzo mixture out in an even, thin layer on the prepared baking sheet
- Bake for 20-25 minutes or until the bark becomes golden
- While your bark is baking, make your toffee. In a medium saucepan over medium heat, combine butter and brown sugar stirring constantly with a whisk, until the mixture reaches a boil (if it looks like it’s separating, just keep stirring it will come together!)
- Once it comes to a boil, continue stirring for another 3-4 minutes until foamy and thickened
- Remove bark from oven and immediately pour toffee over the bark, using a spatula to spread into an even layer. Do this quickly, as the toffee will harden quick
- Put pan back into the oven for another 8-10 minutes, until the toffee in bubbling all over
- Remove from oven and immediately scatter the chopped Alter Eco Organic Deep Dark Salted Burnt Caramel Bars all over the top
- Wait 3 minutes for the chocolate to soften and then using an offset spatula, spread the chocolate into an even layer
- Sprinkle with flaky salt and refrigerate until the chocolate is firm, about 45 minutes to 1 hour
- Lift parchment off of baking sheet and place on a cutting board and cut into squares and store in an airtight container in the fridge and eat cold!
