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Kitchen Sink Chocolate Bark

Kitchen Sink Chocolate Bark
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Makes 24 pieces| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2011

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 .

Quick Tip

Ginger
To give the bark a little bite, add ¼ cup chopped crystallized ginger.

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