Nut bark is basically a chocolate bar with nuts – I like to add dried fruit such as raisins, craisins, currants, dried cherries or blueberries to Nut bark is basically a chocolate bar with nuts – I like to add dried fruit such as raisins, craisins, currants, dried cherries or blueberries to give the bark a more interesting texture and flavor. My mother would make dark chocolate and white chocolate nut and fruit bark for the holidays. The bark can be made with chocolate morsels, chips or chocolate bars cut into chunks. The better the chocolate (e.g. Guitard, Callebaut Vahlrona) the better the texture and flavor of your bark will be.
Experiment with flavors like milk chocolate, bittersweet, white chocolate and semi-sweet.
12 ounces chocolate morsels or chopped chocolate
1 cup toasted nuts (whole almonds, slice or slivered almonds, macadamia nuts, pine nuts, walnuts, pecans, hazelnuts)*
1 cup dried fruit (raisin, chopped apricots, craisins, blueberries, cherries, currants)
Place chocolate in microwave safe bowl and cover with plastic wrap. Microwave at MEDIUM for 6 minutes or until bits are glossy but hold their shape. ** Spread evenly over buttered, aluminum foil covered cookie sheet. Top with toasted nuts and dried fruit Chill until firm. Break into pieces to serve.
*Toast the nuts in a dry skillet over medium low heat for 3 to 5 minutes. Be careful not
to burn the nuts. Let cool.
**My GE Profile microwave oven has a setting specifically to melt chocolate. Check if yours does too!
Black and White Nut Bark:
6 ounces semisweet chocolate morsels plus ¼ cup for decoration
6 ounces white morsels plus ¼ cup for decoration
1 cup toasted nuts coarsely chopped (place nuts in a bag and crush using a rolling pin or can)
Melt 6 oz. semisweet chocolate as above, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt white chocolate as above, or until smooth. Drizzle melted white chocolate attractively in swirls over semisweet chocolate layer. Sprinkle with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Break into large chunks and serve.