Kitchen Sink Chocolate Bark
Makes 24 pieces|
Hands-On Time:
|
Total Time:
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
- Heat oven to 350° F. Line a large rimmed baking sheet with parchment.
- 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.
- In a microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until smooth. Stir in half the nut mixture.
- 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.
- Storage suggestion: Keep the bark at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
Nutritional Information
- Per ServingServing Size: 1 piece
- Calories 157
- Fat 9g
- Sat Fat 5g
- Cholesterol 0mg
- Sodium 93mg
- Protein 3g
- Carbohydrate 20g
- Sugar 14g
- Fiber 1g
- Iron 1mg
- Calcium 6mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
To give the bark a little bite, add ¼ cup chopped crystallized ginger.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
