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! ingredients1 ¼ cup quinoa, rinsed and dried½ cup hemp seeds3 large matzo crackers, broken up into different sized pieces 1/2 cup maple syrup2 tablespoon coconut oil, melted2 sticks (1 cup) unsalted butter1 cup brown sugar, packed4 Alter Eco Organic Deep Dark Salted Burnt Caramel Bars, coarsely choppedFlaky Salt directionsPreheat oven to 350F and line a rimmed baking sheet with parchment paper or a slip padIn a large bowl add quinoa, hemp seeds, matzo crackers, maple syrup, and coconut oil and mix until well combined and evenly coatedSpread the quinoa matzo mixture out in an even, thin layer on the prepared baking sheetBake for 20-25 minutes or until the bark becomes goldenWhile 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 thickenedRemove 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 quickPut pan back into the oven for another 8-10 minutes, until the toffee in bubbling all overRemove from oven and immediately scatter the chopped Alter Eco Organic Deep Dark Salted Burnt Caramel Bars all over the topWait 3 minutes for the chocolate to soften and then using an offset spatula, spread the chocolate into an even layerSprinkle with flaky salt and refrigerate until the chocolate is firm, about 45 minutes to 1 hourLift 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!