Fruit and Nut Chocolate Bark
- 12 oz Dark Chocolate Chips
- 2 4.4 oz White Chocolate Bars alternatively you could use white chocolate chips
- ½ cup dried cranberries or dried cherries
- ½ cup dried apricots
- 2 tablespoons pistachios* salted or unsalted, I prefer salted
- ¼ cup almonds whole or sliced*
- ¼ cup pumpkin seeds* unsalted
- ¼ cup pecans* whole or break into pieces
- Line a half size baking sheet (approximately 10x15) with parchment paper. If you don't have a half size just line a baking sheet with parchment paper and don't use the entire sheet when spreading the chocolate.
Dark Chocolate Layer
- Using a double boiler*, bring the water in the bottom saucepan to a boil, reduce heat to low and add dark chocolate chips to the top pan. Stirring frequently, let the chips slowly melt, until super smooth. Takes about 5 minutes. Do not rush this process -- if the chips are over too high heat or heat too quickly they will "over cook" and harden a bit.
- When melted and smooth, pour chocolate onto prepared baking sheet and use a spatula to spread chocolate in an even layer. (I usually leave about an inch border around the outside of the baking sheet)
- Let chocolate layer cool either outside or in the freezer for about 15 minutes.
White Chocolate Layer
- Using a similar process as the dark chocolate, melt the white chocolate. Note: White chocolate tends to seize up or harden quicker than other chocolate so be sure to stir frequently and make sure the heat is on low or even simmer.
- When melted lift pan out of water and dry the bottom of the pan a bit so it doesn't drip hot water on the chocolate layer when you pour the white chocolate.
- Pour melted white chocolate over cooled dark chocolate layer and spread evenly. I like to leave a little bit of the dark chocolate as a border around the edge but that is just personal preference.
- Add toppings to the warm white chocolate.
- Let cool and set for at least an hour. I have set mine outside or in the freezer or fridge when I want to cooler quicker.
- Slice or break bark into pieces and enjoy!
- Store in an airtight container for up to 2 weeks in a cool place.
2 thoughts on “Fruit and Nut Chocolate Bark”
Another foolproof recipe and easy to make. The bark is delicious and beautiful with the different colours and textures. I did find it very sweet (I guess that’s the whole point lol) and was wondering if a bit of cream or milk was added to the chocolate would that affect the way it sets?
Thank you! Happy you love it! White chocolate is sweeter than other chocolates, so you could make it with just dark chocolate, it you prefer a less sweet taste. As for adding some milk or cream, it shouldn’t affect its setting.