Kitchen Sink Chocolate Bark

Kitchen Sink Chocolate Bark
Raymond Hom
This addictive sweet-and-salty candy is loaded with tasty ingredients, including shredded coconut, mixed nuts, dried fruit, and pretzels.

Get the recipe.
Makes 24 pieces
preparation
15
minutes
cooking
60
minutes

Ingredients

3/4
cup
sweetened shredded coconut
3/4
cup
mixed salted nuts, coarsely chopped
1/2
cup
mixed dried fruit (such as raisins, dried cherries, or cranberries) or chopped dried apricots or papaya
1
cup
broken-up pretzels
1
pound
semisweet chocolate, chopped

Directions

  1. Heat oven to 350° F. Line a large rimmed baking sheet with parchment.
  2. Spread the coconut on a second rimmed baking sheet and bake, tossing occasionally, until golden, 4 to 6 minutes. Let cool completely. Transfer to a medium bowl. Add the nuts, dried fruit, and pretzels and stir to combine.
  3. In a microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until smooth. Stir in half the nut mixture.
  4. Spread the chocolate-nut mixture ⅜ inch thick onto the prepared baking sheet, then sprinkle with the remaining half of the nut mixture. Refrigerate until firm, at least 30 minutes and up to 1 week. Break the bark into 2-inch pieces.
  5. Storage suggestion: Keep the bark at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

 

Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 157
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 0 mg
  • Sodium 93 mg
  • Protein 3 g
  • Carbohydrate 20 g
  • Sugar 14 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.