Fruit and Nut Chocolate Bark

This fruit and nut chocolate bark is easy, delicious, and makes a perfect festive Christmas treat or homemade gift.

Ahhh Christmas is soon going to be upon us. I can tell you that I cannot wait for this year to be over. It’s been a rough year for me… so good riddance 2016!

On a more positive note, I’ve finished my Christmas shopping already. 😀 If you read this blog often, you’ll know that I don’t have a big sweet tooth.

I have been inspired this fall/winter to create some sweet treats for this holiday season, however, so stay tuned for even more. Sweets are fun to photograph, a bite or two won’t hurt, and people are happy when I share with them. 😉

Anyway, let’s talk about this chocolate bark! The main chocolate is milk chocolate, and then I melted some dark chocolate and white chocolate to drizzle on. The toppings are sliced almonds, chopped pecans, dried apricots, and raisins.

You can use chocolate chunks or chocolate chips (I used chocolate chips).

I melted the milk chocolate in a homemade double boiler (a Pyrex bowl filled with the chocolate, placed in in a saucepan filled with water that doesn’t quite touch the bottom of the bowl). The water should be hot but not quite boiling. I used a spatula to give the chocolate a stir every couple of minutes. You could also melt the chocolate in the microwave. I melted the white and dark chocolate chips in small bowls in the microwave at the same time, nuking for 30 seconds and then giving them a stir and repeating until the chocolate was melted.

I used a parchment-lined baking sheet to make this fruit and nut chocolate bark to avoid the chocolate cementing itself onto anything. Once my milk chocolate was melted, I spread it onto the baking sheet using a spatula, avoiding the corners, until I had an even layer. My chocolate bark wasn’t super thick (about 1/4″), so I suggest melting a few more ounces of milk chocolate if you’re looking to make a thicker chocolate bark.

All I did to drizzle the white and dark chocolate was to dip teaspoons in each bowl of chocolate and then fling it everywhere. 🙂

You then just need to sprinkle on the other toppings, pop the baking sheet in the fridge for an hour or so to let it harden, and then break it up into different sized pieces. Easy!

What are your thoughts on homemade gifts? Will you make this fruit and nut chocolate bark? I don’t mind making food for people, but I can’t say I am good at any other kind of arts or crafts. My sister enjoys my homemade caramels, so I usually make them for her every Xmas (spoiler alert).

Questions? Let me know.

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Fruit and Nut Chocolate Bark

By Natasha Bull

This fruit and nut chocolate bark is easy, delicious, and makes a perfect festive Christmas treat or homemade gift.

Prep: 10 minutes mins

Cook: 10 minutes mins

Chill time: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 4

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Ingredients 

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• ▢ 12 ounces milk chocolate
• ▢ 3 tablespoons white chocolate chips
• ▢ 3 tablespoons dark chocolate chips
• ▢ 2 tablespoons raisins
• ▢ 2 tablespoons dried apricots chopped
• ▢ 2 tablespoons sliced almonds
• ▢ 2 tablespoons chopped pecans

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Instructions 

• Measure out your chocolate and toppings.
• Cover a baking sheet with parchment paper.
• Melt the chocolate. To use the microwave method, place chocolate in a bowl and stir between 30 second intervals until it's melted. I used the double boiler method to melt the milk chocolate (place a Pyrex bowl filled with the chocolate in a saucepan filled with water that doesn't quite touch the bottom of the bowl, stir periodically until the chocolate's melted). I melted the white chocolate chips and dark chocolate chips in the microwave, placing each in a small bowl.
• Use a spatula to spread the milk chocolate evenly on the parchment paper. I avoided the corners of the baking sheet. Drizzle the melted white and dark chocolate onto the milk chocolate using small spoons (just drizzle and fling it haphazardly). I took turns with the white and dark chocolate so they'd overlap more evenly.
• Sprinkle the toppings over the chocolate and refrigerate for at least an hour. Once it has set, use your hands to break it up into various size pieces. Store in the fridge or another cool area so it doesn't melt.

Notes

• Recipe is easily doubled (just use two baking sheets). You can adjust the quantities of toppings as needed; I started with 1/4 cup of each topping and I ended up with a bunch left over.

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