Dark Chocolate Bark
Servings: 20
Calories: 60kcal
Ingredients
- 1 1/2 cups walnut halves 6 ounces
- 9 ounces bittersweet chocolate finely chopped (we like Perugina brand)
- 3/4 cup dried sour cherries coarsely chopped
- 1/4 cup dried blueberries coarsely chopped
- 2 Tbsp crystallized ginger finely chopped - found in baking aisle
Instructions
- Preheat oven to 350°.
- Spread the walnuts on a baking sheet and toast for 8 minutes. Let cool, then coarsely chop.
- Line a baking sheet with parchment or wax paper.
- In a glass bowl, heat two-thirds of the chocolate in the microwave on high for 30 seconds at a time until just melted. Stir until smooth.
- Add the remaining chocolate and stir until melted.
- Stir in the walnuts, cherries, blueberries, and ginger until evenly coated.
- Scrape the mixture onto the prepared baking sheet and spread it into a 12 x 8 inch rectangle.
- Refrigerate for 20 minutes, or until firm enough to cut.
- Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate.
- Serve cold or at room temperature.