Apricot Almond Chocolate Bark

READY IN: 10mins
Recipe by Sydney Mike

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!!!

Top Review by Kasha

Did the same but with dried cranberries and green pumpkin seeds for Thanksgiving. Very pretty, basic recipe that would work with any combo.

Ingredients Nutrition

  • 12 ounces semisweet chocolate, chopped
  • 1 12 cups dried apricots, chopped
  • 1 13 cups almonds, toasted, chopped, divided


  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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