Chocolate Bark with Nuts (Printable Version)
# What You'll Need:
01 -
12 ounces bittersweet chocolate chips or chopped chocolate (about 60% cacao content)
02 -
¾ cup raw nuts or seeds (almonds, pecans, hazelnuts, pistachios, and/or pepitas)
03 -
¼ cup dried cranberries or other dried fruit (chopped dried cherries, apricots, or candied ginger if large)
04 -
½ teaspoon flaky sea salt, optional
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F (175°C). Toast the nuts or seeds on a rimmed baking sheet for 6 to 9 minutes until fragrant and lightly golden on the edges. Transfer to a cutting board and roughly chop.
02 -
In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring after each interval. Stop when the chocolate is approximately 90% melted, then stir off the heat until completely smooth. Alternatively, melt in a heat-proof bowl set over a saucepan of gently simmering water.
03 -
Line a large, rimmed baking sheet with parchment paper. Using a silicone or rubber spatula, spread the chocolate evenly over the center area of the baking sheet to about ¼-inch thickness.
04 -
Sprinkle the chopped nuts evenly over the chocolate, followed by the dried fruit. If using flaky salt, crush it between your fingers and sprinkle it evenly. Lightly press the toppings into the chocolate with your palms.
05 -
Let the chocolate harden. For a quick set, place in the refrigerator for 15 minutes. Alternatively, let it cool at room temperature for 2 to 4 hours until fully hardened.
06 -
Once hardened, break the chocolate into approximately 25 pieces. Serve immediately or store covered at room temperature for up to 1 week.
# Helpful Notes:
01 -
To make this recipe nut-free, substitute nuts with pepitas and/or sunflower seeds.
02 -
For a vegan or dairy-free option, use vegan/dairy-free chocolate such as Enjoy Life brand.