Swirled Almond-Apricot Bark

  4.0 – 1 reviews  • Christmas
Level: Easy
Total: 1 hr 25 min
Prep: 1 hr 20 min
Cook: 5 min
Yield: 1 pound bark

Ingredients

  1. 1/2 pound bittersweet chocolate
  2. 1/2 pound white chocolate
  3. 1/2 cup slivered almonds
  4. 1/2 cup chopped dried apricots
  5. Toasted fennel seeds, for sprinkling

Instructions

  1. Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  2. Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don’t worry if there are a few small unmelted pieces.
  3. Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
  4. Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 278
Total Fat 17 g
Saturated Fat 9 g
Carbohydrates 33 g
Dietary Fiber 3 g
Sugar 29 g
Protein 4 g
Cholesterol 5 mg
Sodium 24 mg

 

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