Apricot Almond Chocolate Bark

“This looks like a very nice chewy, crunchy, (heart healthy?) treat, a recipe I couldn't resist filing away for a future 'to-make' date!!!”
READY IN:
10mins
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

  • 340.19 g semisweet chocolate, chopped
  • 354.88 ml dried apricots, chopped
  • 314.66 ml almonds, toasted, chopped, divided

Directions

  1. Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
  2. In large bowl, melt chocolate carefully.
  3. Add 1 cup chopped almonds to chocolate, & stir to combine.
  4. Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
  5. While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
  6. Place in refrigerator to set, about 10 minutes.
  7. Once set, break bark into uneven pieces & serve.
  8. If chocolate has not been tempered, keep in refrigerator until ready to serve.

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