Recipe courtesy of Ina Garten
Episode: Festive Fun
Total:
2 hr 25 min
Active:
15 min
Yield:
24 pieces
Level:
Intermediate
Total:
2 hr 25 min
Active:
15 min
Yield:
24 pieces
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

French Onion Soup

Recipe courtesy of Tyler Florence

French Macaroons

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Katie Lee

French Onion Soup

Recipe courtesy of Alton Brown

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Orange French Yogurt Cake with Marmalade Glaze

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking