Superfood Cookies & Cream Bark

Chocolate superfood bark recipe pictured beside a mug of tea and Tetley's Indulgence Cookies & Cream tea

Festive and delicious, this loaded chocolate bark (made using our limited edition Cookies & Cream tea) makes for a perfect treat or a thoughtful hosting gift. Make them in advance to have them on hand for last-minute holiday visitors!

Preparation time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes (+ 25 minutes standing time)

Skill Level: Easy
Serves: 4 to 6

Ingredients

  • 2 Indulgence Cookies & Cream tea bags
  • 1/2 cup (125 mL) organic cane sugar
  • 8 oz (250 g) chopped dark chocolate
  • 1/4 cup (60 mL) dried cranberries
  • 1/4 cup (60 mL) pumpkin seeds
  • 2 tbsp (30 mL) hemp seeds
  • 1/2 tsp (2 mL) flaky salt

Directions

  1. Line baking sheet with parchment paper.
  2. Steep tea bags in 3/4 cup (75 mL) boiling water for 10 minutes or until flavourful (discard bags). Transfer tea to small saucepan set over medium heat. Stir in cane sugar; bring to a simmer and cook, stirring occasionally, for 18 to 20 minutes or until mixture is thickened and has a caramel consistency. Refrigerate until cooled.
  3. Meanwhile, in medium heatproof bowl set over medium saucepan of barely simmering water, stir dark chocolate until smooth and melted.
  4. Pour chocolate in even layer in prepared baking sheet. Sprinkle with cranberries, pumpkin seeds and hemp seeds. Drizzle with cooled tea syrup and sprinkle flaky salt over top.
  5. Let cool until fully set, then break into smaller pieces before serving.

Tips

  • Bark can be stored in an airtight container at room temperature for up to 1 week.