Burnt Caramel Chocolate Quinoa Matzo Crack

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

1. Preheat oven to 350F and line a rimmed baking sheet with parchment paper or a slip pad
2. In a large bowl add quinoa, hemp seeds, matzo crackers, maple syrup, and coconut oil and mix until well combined and evenly coated
3. Spread the quinoa matzo mixture out in an even, thin layer on the prepared baking sheet
4. Bake for 20-25 minutes or until the bark becomes golden
5. 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!)
6. Once it comes to a boil, continue stirring for another 3-4 minutes until foamy and thickened
7. 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
8. Put pan back into the oven for another 8-10 minutes, until the toffee in bubbling all over
9. Remove from oven and immediately scatter the chopped Alter Eco Organic Deep Dark Salted Burnt Caramel Bars all over the top
10. Wait 3 minutes for the chocolate to soften and then using an offset spatula, spread the chocolate into an even layer
11. Sprinkle with flaky salt and refrigerate until the chocolate is firm, about 45 minutes to 1 hour
12. 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!