Mochi Konpeito Chocolate Bark
This mochi konpeito chocolate bark is a super easy way to incorporate Japanese sweets into American desserts. Customize the toppings as you like and invite little ones to help you decorate!
Servings: 8 people
Ingredients
- 6-8 graham crackers
- 12 oz bag semisweet chocolate chips or equivalent in chopped chocolate
- 1 tbsp coconut oil optional
- 1 cup mini mochi
- 1/2 cup konpeito
- 1/4 cup sprinkles
Instructions
- Line a 9x13" baking tray with silicone or parchment paper.
- Arrange graham crackers in a single layer on the baking tray. You may need to break the pieces into smaller rectangles to make them fit.
- Melt the chocolate and coconut oil (if using). You can use a double boiler or you can use the microwave. If using the microwave, place chocolate in a shallow dish and microwave for two 30s increments, stirring after each time. Continue microwaving 10s at a time until chocolate is smooth. Microwave times vary depending on device so please watch carefully.
- Pour melted chocolate over graham crackers, smoothing out into a thin layer.
- Sprinkle mini mochi, konpeito, and sugar onto melted chocolate.
- Let chocolate harden at least 2 hours, but preferably overnight, before breaking into shareable pieces.
Notes
- Coconut oil is optional: it helps the chocolate become thinner and easier to spread but takes longer to harden. If you don't use coconut oil, you may want to melt an additional 4 oz of chocolate to make sure you can cover all your graham crackers.
- The topping amounts are really suggestions. Use however much you like.
- I actually enjoy eating these 2-3 days after I make them, as the graham cracker softens a little.