| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 24 pieces |
Ingredients
- 8 ounces very good semisweet chocolate, finely chopped
- 8 ounces very good bittersweet chocolate, finely chopped
- 1 cup whole roasted, salted cashews
- 1 cup chopped dried apricots
- 1/2 cup dried cranberries
Instructions
- Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 293 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Reviews
This is so easy and people ask me how did you make this.
Good
Amazing! This was the most delicious, luxurious chocolate candy. I did make this 4 days before Christmas, and it did not change in taste or appearance even a week later. Definitely a do-again!
Made this last year and it was a big hit. Of course. It’s Ina Garten.
In case any of you read this, I wonder how far in advance one can make and keep this in the fridge with no loss of taste of appearance. I’d like to make it a week in advance.
Thanks!
Very tasty and easy to make.
Love this recipe. In place of the cashews, I used half toasted local pecans and half pepitas roasted with avocado oil, sea salt and ancho chili powder. There was a bit of chocolate left in the bowl which I drizzled over the bark to help the toppings stay put.
I make this bark every year and ship it to family. I found that if I spread the toppings into the chocolate it arrives without so much of the topping at the bottom of the bag, though not as pretty. I also use half of the toppings and it is still a lot in my opinion and covers almost the entire bark.
I have made this bark so many times. Each time with great review. I have family and friends always asking me to make some for an event. Quick, easy, and delicious!!!
The apricots that the book calls for are absolutely the key to this bark — make sure you use the tart California ones if you can. I made it with white chocolate this time and toasted pine nuts and it was fantastic!
Delicious! I used the minced ginger like the book calls for, but not apricots. I also made a second batch using toasted almonds. Also delicious.