Fruit and nut chocolate bark

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Dried cherries and nuts are sprinkled on top of melted dark and white chocolate, and topped with flaked salt to make this fruit and nut chocolate bark.

Prep Time10

Cook Time5

Setting Time2 15

Total Time2 30

Course: No bake desserts

Cuisine: American

Servings: pieces

Calories: 140kcal

Author: Cheryl Bennett

Ingredients

12 ounces dark chocolate
4 ounces white chocolate
½ cup pistachios roughly chopped
¼ cup pecans toasted, and roughly chopped
½ cup dried cherries
1 teaspoon flaky sea salt *such as Maldon

Instructions

Toast the pecans - Preheat the oven to 350°F / 180°C. Toast the nuts on a rimmed baking sheet for 6 - 8 minutes, until fragrant.
Line a small (quarter size) sheet pan with parchment paper or a silicone mat, then set aside.
Melt dark chocolate - You can do this in 30 second increments in the microwave, stirring after each round, or you can set a heatproof bowl over a pot of simmering water - do not let the water touch the bottom of the bowl.
Remove chocolate from heat when it is 90% melted. The residual heat will continue to melt the remaining pieces. Stir until it is completely melted and smooth, then pour the melted dark chocolate over the parchment/silicone mat.
Melt white chocolate either in the microwave or on the stove. *If your white chocolate is really thick, add ¼ - ½ teaspoon of coconut oil, or a neutral oil to the melted white chocolate, and stir until combined, and slightly thinned.
Drizzle white chocolate over the dark chocolate, then use a chopstick, or a wooden skewer to swirl them together. Don't swirl too much - you want it to be uneven.
Sprinkle dried fruit and nuts over the melted chocolate. Lightly press bigger pieces down into the chocolate.
Sprinkle flaky salt, if using, over the top of the chocolate bark.
Cool at room temperature for at least 2 hours or until set. Break into approximately 24 small pieces.
Store in an airtight container at cool room temperature for 2 - 3 weeks.

Notes

If you are in a hurry, you can slide the fruit and nut chocolate bark into the fridge for 20 minutes to help it set up faster. However, this may cause a bit of condensation on the top of the bark. Leave it out on the counter to finish setting up to avoid too much moisture.

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