Mealworm Bark with Sea Salt and Almonds

Chocolate bark, a casual American candy classic, gets a curious crunch for National Food Day. Silky dark chocolate sets around roasted mealworms and chopped almonds, finished with flaky sea salt for a sweet-savory snack.

Serves 8 · 10 min prep · 30 min cook

Estimate for one serving

• 240 cal
• 8g protein
• 22g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 cup roasted mealworms
• 12 oz dark chocolate chips
• 1 tsp coconut oil
• 1/2 cup roasted almonds, roughly chopped
• 1 tsp flaky sea salt
• 2 tbsp optional cacao nibs

Instructions

1. 1Line a rimmed baking sheet with parchment paper and set aside.
2. 2Melt the dark chocolate chips with the coconut oil over low heat or in short microwave intervals, stirring until silky and free of lumps.
3. 3Pour the melted chocolate onto the parchment and spread it into an even rectangle about 1/4-inch thick using an offset spatula.
4. 4While the chocolate is still fully liquid, scatter the roasted mealworms evenly across the entire surface so they are the unmistakable hero.
5. 5Sprinkle the chopped almonds and optional cacao nibs over the mealworms, gently pressing so they adhere.
6. 6Finish with an even shower of flaky sea salt across the bark.
7. 7Tap the pan lightly on the counter to settle toppings and release air bubbles.
8. 8Refrigerate for 25 to 30 minutes until the bark is completely firm and snaps cleanly.
9. 9Lift the parchment, break the bark into irregular shards with your hands, and arrange on a platter.
10. 10Store leftover shards in an airtight container in a cool place; the mealworms stay crunchy for several days.