We wanted to develop a crave-worthy chocolate bark recipe. But, we wondered, should we go nutty or fruity? Savory or sweet? Ultimately, we wanted it all. So here it is: The Kitchen Sink Chocolate Bark that combines sweetened shredded coconut with mixed salted nuts, a mess of dried fruit (try raisins, dried cherries, cranberries, chopped dried apricots or even papaya), and pieces of salty pretzel, all sprinkled over semisweet chocolate. Think of it as the everything bagel of desserts. The variations, as you can imagine, are pretty limitless, so pick and choose which flavors you love and whip up your very own batch.
¾ cup sweetened shredded coconut
¾ cup mixed salted nuts, coarsely chopped
½ 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
Sat fat 5g
How to Make It
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.