Fruit and Nut Bark (Apricots, Almonds, Cranberries & Ginger)
"At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round."
photo by flower7
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
16
ingredients
- 1 (11 ounce) bag semi-sweet chocolate chips (or used chopped bars)
- 1 (4 ounce) bar dark chocolate (or use chips, the darker the better)
- 1⁄2 cup whole almond, toasted
- 1⁄4 cup dried cranberries
- 1⁄2 cup dried apricot, cut into slivers or large bites
- 1⁄4 cup candied ginger, cut into slivers or small bites
directions
- Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
- Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
- Let cool completely. Break into pieces and serve.
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Reviews
-
Delicious and easy to make. I made two batches as Christmas gifts. Batch 1 had almonds, ginger, and mixed berries (cranberry, strawberry, blueberry, and cherry). Batch 2 had almonds, ginger, mango, pineapple, papaya and coconut. They got rave reviews, thanks! -
Fantastic bark! I did not have almonds and am not a huge fan of nuts so left them out. I used Ghirardelli chocolate - semi-sweet chips and 72% bittersweet chips and tossed in a few extra cranberries and ginger bits (had just one piece of ginger left over so used it rather than lose it in the cupboard lol). I love dark chocolate with fruit and the ginger was a nice addition. Thanks so much for the recipe Toni! -
This is outstanding in every way! I love the subtle ginger flavor. Thank you for posting this gem! -
What a great way to use those bits of leftover fruits! I used bittersweet chocolate, and enjoyed it not being too sweet. Thanks you Toni!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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