The fruit and nut dark chocolate bark is a quick and easy dessert idea that will quite literally sparkle on the table.
If you’re looking for a quick and easy dessert recipe, look no further! This dark chocolate bark with dried fruit and nuts is the perfect idea for sharing a sweet, slightly salty, texture packed sweet treat with your sweetheart, friends, or all by yourself (hey, more for you!). I’ve served this bark on Christmas, Valentine’s Day, and sometimes just whip some up when I have the ingredients and we need to stock up on our freezer chocolate stash (if you love frozen chocolate for snacking, I highly recommend storing this bark in the freezer - YUM).
This is also a great way to hit up your pantry and see what you have hanging around to use in the dried fruit and nut department. I’ve listed my favorite choices for this version, but you can use whatever you love, whatever you have, or whatever sparks your creativity! This is a recipe you can get creative with by making it your own. Swap out some dark chocolate for white chocolate, butterscotch chips, or peanut butter chips. Swirl those babies in to make a pretty chocolate design! You can also use a different type of chocolate entirely if you’re not into dark chocolate. The same method applies for making this chocolate bark. Edible glitter is really the icing (or sparkle) on top if you have any in stock. If you’re planning ahead for this, check out my favorite edible glitter to use over on my Amazon Storefront.
Watch how to make this fruit and nut dark chocolate bark here. Follow along on Instagram for more simply delicious recipes and kitchen tips like this. If you create this recipe, be sure to tag @christinefiorentino_ so I can see your creation! Enjoy, sweets!
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Fruit and Nut Dark Chocolate Bark Ingredients
2 10-ounce bags dark chocolate chips
Zest of half an orange
2 cups chopped dried fruit (I like to mix apricots, ginger, pineapple, cranberries)
1/2 cup roughly chopped raw cashews
1/4 cup toasted shelled pistachios
Edible glitter (optional - here's the glitter I use)
Flaky salt
Directions
Preheat oven to 225 F degrees. Pour chocolate chips onto a parchment lined sheet pan. Spread into a single layer. Bake until glistening, 3-4 minutes.
Coat a spatula with coconut oil spray or cooking spray. Gently glide over melty chocolate until smooth. Top with orange zest, dried fruit, nuts. Lightly sprinkle with optional edible glitter. Sprinkle with flaky salt. Place in refrgierator to set until hardened, at least 1 hour. Break apart, transfer to a dish or platter, and serve.
*Store leftover chocolate bark in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. I loveeee it frozen.
