Chocolate Bark - The 15 Minute Make-Ahead Wonder
Prepare your add-ins. Melt the chocolate. Spread the melted chocolate on parchment paper and spirnkle on the add-ins.
Ingredients
- 16 oz semi-sweet chocolate
- 2 oz bittersweet chocolate
- 3/4 cup roasted chopped cashews
- 1/2 c chopped dried cranberries
- 2 T chopped dried apricots
- 1 T sugar to sprinkle on top
- Kosher salt to taste to sprinkle on top
Instructions
- Preheat the oven to 250.
- Roast the cashews at 250 for about 10 minutes. While they are roasting prepare the other ingredients.
- Chop the dried apricots, dried cranberries, and chocolate.
- Melt the chocolate. To use a double boiler, simmer water in a medium saucepan and place a heat resistant bowl on top.
- Put the chopped chocolate in the bowl and stir constantly. Don't let the chocolate get too hot, and don't let any water touch the chocolate. Take the chocolate off the heat before all the chunks are melted. Use the heat of the melted chocolate and the heat in the bottom of the bowl to melt the remaining chunks. Remember, chocolate melts at body temperature. You can not recover burned chocolate so go slowly.
- Draw a 9 x 10-inch box on a piece of parchment paper and flip the paper over so the pencil is touching the baking sheet and not the chocolate.
- When the chocolate is melted, pour it in the center of the pencil square and use a spatula to spread it out to the lines. Don't worry if it is not perfectly flat.
- Sprinkle the cashews, apricots, and cranberries on top.
- Dust with 1 T sugar and sprinkle with Kosher salt to taste.
- Let it sit at room temperature for at least 2 hours. Break or cut into whatever size you want and serve.
Notes
The Kosher salt is listed as optional, but it makes a huge difference and I always use it. But then, chocolate covered pretzels are one of my favorite sweet treats.