Almond, Cranberry & Apricot Chocolate Bark

November 15, 2013

Almond, Cranberry & Apricot Chocolate Bark

We are less than two weeks away from Thanksgiving (my favorite holiday)! As holiday season gets into full swing, I will be providing recipes that can be used for holiday parties as well as Thanksgiving/Christmas dinner. The first recipe is adapted from the Barefoot Contessa's French Chocolate Bark. It is incredibly easy to prepare and you don't even have to do serious cooking. It is also great as a host/hostess gift. I hope that you enjoy! Season's Eatings!

Almond, Cranberry & Apricot

Chocolate Bark

Prep Time: 10 to 15 minutes Cook Time: 2 to 3 minutes

Difficulty: Easy Yields: 16 to 18 pieces

Ingredients:

1/3 cup sliced almonds, pan roasted
14 ounces Ghiradelli Semi-sweet chocolate, finely chopped
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Preparation Instructions:

In a small sauté pan, roast the almonds over medium low for about 5 minutes. Make sure to stir almonds around the pan so they do not burn. Once the almonds have roasted, place them in a bowl and set aside.

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. Set aside.

In a medium microwave-safe bowl, melt the finely chopped chocolate in a microwave in 30-second intervals. After each 30-second interval, stir the chocolate using a rubber spatula. Once the chocolate is completely melted, pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the almonds, 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.