As I discovered more about sorghum, I was delighted that it can be popped like a popcorn. Adding them to the chocolate bark, brings crunch and added nutrition. 

Ingredients

• 1/4 cup sorghum grains
• 7 oz dark chocolate (70% cocoa or higher)
• 1/4 cup dried fruits chopped apricots, cranberries, raisins, or figs
• 1/4 cup nuts pistachios, almonds, walnuts, or hazelnuts roughly chopped
• 1 tbsp seeds chia seeds, pumpkin seeds, or sunflower seeds)
• Pinch of sea salt (optional)

Instructions

1. Pop the Sorghum:
   • Heat a large, dry skillet with a lid over medium-high heat.
   • Add a small amount of sorghum (about 1 tablespoon at a time) and cover the skillet.
   • Shake the skillet gently to prevent burning. The grains will start to pop like mini popcorn. Remove once popping slows.
   • Repeat with the remaining sorghum. Set the popped sorghum aside.
2. Melt the Chocolate:
   • Break the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring between each interval until smooth.
3. Prepare the Bark:
   • Line a baking sheet with parchment paper.
   • Mix half of the popped sorghum, dried fruits, nuts, and seeds into the melted chocolate.
   • Pour the mixture onto the parchment paper and spread it evenly to your desired thickness.
4. Add Toppings:
   • Sprinkle the remaining popped sorghum, dried fruits, nuts, seeds, and a pinch of sea salt over the chocolate layer.
5. Set and Break:
   • Let the chocolate bark cool at room temperature or refrigerate it until it hardens (about 30–40 minutes).
   • Once firm, break the bark into irregular pieces.