Dark Chocolate Candy Bark By Liz Floresch

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red

INGREDIENTS

For the chocolate bark:

  • 1/4 cup non-dairy milk
  • 1/4 cup avocado oil
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1/2 tsp salt
  • 1/3 cup cocoa powder

For the topping:

  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil
  • 1⁄4 cup chopped JUSTIN’S® Dark Chocolate Candy Bars
  • 1⁄4 cup chopped JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
  • Sprinkle of JUSTIN’S® Dark Chocolate Peanut Candy Pieces

DIRECTIONS

  • Combine 1/4 cup non-dairy milk with 1/4 cup avocado oil, and 1 tsp vanilla extract.
  • Stir in 1 cup oat flour, 1/2 tsp salt, and 1/3 cup cocoa powder.
  • Press onto a parchment lined sheet.
  • Melt 1 cup dark chocolate chips with 1 tbsp coconut oil.
  • Pour onto the bark.
  • Chop 1⁄4 cup JUSTIN’S® Dark Chocolate Candy Bars and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups.
  • Top melted chocolate with chopped candy as well as JUSTIN’S® Dark Chocolate Peanut Candy Pieces.
  • Freeze until set.
  • Chop and store in the fridge.
INGREDIENTS

For the chocolate bark:

  • 1/4 cup non-dairy milk
  • 1/4 cup avocado oil
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1/2 tsp salt
  • 1/3 cup cocoa powder

For the topping:

  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil
  • 1⁄4 cup chopped JUSTIN’S® Dark Chocolate Candy Bars
  • 1⁄4 cup chopped JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
  • Sprinkle of JUSTIN’S® Dark Chocolate Peanut Candy Pieces
DIRECTIONS
  • Combine 1/4 cup non-dairy milk with 1/4 cup avocado oil, and 1 tsp vanilla extract.
  • Stir in 1 cup oat flour, 1/2 tsp salt, and 1/3 cup cocoa powder.
  • Press onto a parchment lined sheet.
  • Melt 1 cup dark chocolate chips with 1 tbsp coconut oil.
  • Pour onto the bark.
  • Chop 1⁄4 cup JUSTIN’S® Dark Chocolate Candy Bars and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups.
  • Top melted chocolate with chopped candy as well as JUSTIN’S® Dark Chocolate Peanut Candy Pieces.
  • Freeze until set.
  • Chop and store in the fridge.
Great Summer Recipes
Maple Blueberry Smoothie Bowl with kiwi slices and a spoonful of Justin's Maple Almond Butter in a white marble background

I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!

Warm Autumn Salad with Almond Butter Vinaigrette in a white bowl on a tartan pattern background with gold cutlery

Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.

Maple Pumpkin Monkey Bread on a white plate on a white background (side view)

Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.