Dark Chocolate Bark

Total Time:
2 hr 30 min
25 min
2 hr
5 min

24 pieces

  • 9 .5 ounces very good semisweet chocolate, finely chopped
  • 8 ounces very good bittersweet chocolate, finely chopped
  • 1 cup whole roasted, salted cashews
  • 1 cup dried apricots, chopped
  • 1/2 cup dried cranberries
  • Melt the two 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 face-down 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.

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I made this during the holidays and we all loved it. Will make again for Valentine' Day. I used Trader Joe's 72% chocolate and a semisweet organic chocolate (59%) for baking that I came across on the sale table (Dagoba). I added maraschino cherries instead of apricots because of the season. You can really play with the ingredients to your taste -- it's the process of making the bark that I found interesting and worked out really well. Thank you Ina!! item not reviewed by moderator and published
As defined by the US Govt, bittersweet AND semi-sweet chocolate must contain at least 35% cocoa solids. That means the types of chocolate called for in this recipe are completely arbitrary (as long as it's not unsweetened nor milk chocolate). I wonder what Ina really means. Making this for holiday gifts and wondering what I should use. Thanks, Foodnetwork. item not reviewed by moderator and published
I tried this recipe for the first time.... and it came awesome... I made this on halloween ..... kids liked it.... thanks item not reviewed by moderator and published

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