Get tropical with this tropical granola chocolate bark topped with granola, cashews, dried mangoes and papaya, and toasted coconut!
When I think of granola, the most common creation that comes to mind is to sprinkle it on top of yogurt for breakfast. But each year Golden Girl Granola challenges bloggers to come up with creative new ways to incorporate granola into the day. Some of my previous recipes submissions for this challenge include granola crusted chicken tacos and yogurt parfait popsicles. This year we were asked to share snack recipes using granola.
Since I am currently traveling snacks are a must, especially easy on-the-go options. Trail mix is a popular one but I thought it would be kind of a cop-op to make a granola trail mix (even if it is National Trail Mix Day). So instead of mixing up the granola with fruit, nuts, and chocolate, I melted the chocolate and then sprinkled the granola and dried fruit on top. This granola bark takes a tiny bit more effort than trail mix but it’s that much prettier.
I used Golden Girl Granola’s truly tropical blend to make this which has cashews, dried mango, and coconut mixed in, so I added dried papaya and some more toasted coconut to my bark to stick to the theme – tropical trail mix granola bark anyone? What’s your favorite creative way to use granola?
One year ago: Bacon Buckeyes
Two years ago: Bourbon, Bacon, and Maple Mini Cheesecakes
Three years ago: No-Bake Chocolate Hazelnut Pie
Five years ago: Marble Malt Cake with Peanut Butter Malt Frosting
Seven years ago: Stone Fruit Hand Pies
TROPICAL GRANOLA CHOCOLATE BARK
1 lb. semisweet chocolate, finely chopped and melted
1/2 cup chopped dried tropical fruit (I used papaya)
1/2 cup toasted coconut
- Spread melted chocolate evenly on a silicone mat- or wax paper-lined baking sheet. Sprinkle granola, dried fruit, and coconut on top, pressing into the soft chocolate.
- Refrigerate 1 hour or until fully hardened. Cut or break into pieces; refrigerate up to 5 days.
Source: The Spiffy Cookie original