Fruit and Nut Chocolate Bark
Gluten-free and No Bake, this Fruit and Nut Chocolate Bark is a fun, decadent tasting, healthy-ish snack or dessert! Made with two types of chocolate -- Dark Chocolate and White Chocolate, and topped with lots of dried fruits, nuts and seeds, it has the most delicious and satisfying mix of flavors and textures! Customizable to tastes and dietary needs -- see options in notes.*
Servings: 24 squares
Ingredients
- 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
Instructions
- 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.
Notes
* You can customize the combination chocolate/ nuts/ seeds/ fruits to meet your preferences/ dietary needs.
*Swap out or substitute any nuts you are allergic to.
* You could use only one type of chocolate (but then double quantity of the chocolate you choose so the base is thick enough)
* You can use other dried fruits in place of the cranberries and apricots. I happen to love both of them and like the mix of colors, but you could try raisins, papayas, cherries, dates, pineapple, and the list goes on.
*If you don't have a double boiler, you could bring a small amount of water to just simmering in a stockpot or small pan. Turn off heat. Place chocolate in a heatproof glass bowl,place bowl directly in water and stir chocolate while it slowly melts. If it's not melting enough, leave the water on a low simmer. OR you could melt in a microwave being careful to stir periodically and not over heat the chocolate.
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