Chunky Chocolate Fruit-and-Nut Bark

Name: Chunky Chocolate Fruit-and-Nut Bark
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 servings
Ingredients: 7 ounces semisweet or bittersweet chocolate; 5 ounces mixed nuts, salted or half-salted (cashews, almonds, walnuts, hazelnuts), oven-toasted on a greased baking sheet at 350 F for a few minutes; 8 ounces mixed dried fruit, figs, apricots, cherries, cranberries and/or raisins; 1 tablespoon candied ginger and/or orange peel, diced; 1 pinch fine sea salt; Unsweetened cocoa powder, for dusting

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Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 12 servings

Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Level: Easy

Total: 1 hr 30 min
Active: 30 min

Yield: 12 servings

Ingredients

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7 ounces semisweet or bittersweet chocolate

5 ounces mixed nuts, salted or half-salted (cashews, almonds, walnuts, hazelnuts), oven-toasted on a greased baking sheet at 350 F for a few minutes

8 ounces mixed dried fruit, figs, apricots, cherries, cranberries and/or raisins

1 tablespoon candied ginger and/or orange peel, diced

1 pinch fine sea salt

Unsweetened cocoa powder, for dusting

Directions

Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that’s been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.