Easy Chocolate Bark


12 ounces quality chocolate chips or chopped chocolate (60% cocao content)

¾ cup raw nuts or seeds
(choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)

¼ cup dried cranberries or other dried fruit
(dried cherries, apricots and/or candied ginger, chopped)

½ teaspoon flaky sea salt. (optional)

Preheat your the oven to 350.

Toast nuts/seeds on a rimmed baking sheet for 6 to 9 minutes.

Move nuts to a cutting board and roughly chop.

While nuts are tosting, melt chocolate in a microwave safe bowl in 30 second increments,
stirring after each one. Don’t overdo it.

The chocolate is done when it’s about 90% melted, keep stirring the pieces should completely dissolve.
(Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)

Cover a large, rimmed baking sheet with parchment paper.

Spread chocolate on the center area of a baking sheet, about ¼″ thick.

Sprinkle nuts evenly over chocolate, followed by fruit.

If adding salt, crush it between your fingers as you sprinkle it over the chocolate.

Lightly press the toppings into the chocolate.

If you’re in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes.

Or cool at room temperature for 2 to 4 hours, until hardened.

When hardened, break it into about 24 pieces.

Serve immediately, or cover and store at room temperature for up to 1 week. Enjoy!
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