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Nut Fruit Bark Recipe

Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits make sure to use the sea salt.—Thomas Faglon, Somerset, New Jersey

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Nut Fruit Bark Recipe

Prep: 15 min. + chilling

Yield: 24 Servings

15 15

Ingredients

1 pound dark chocolate, coarsely chopped
1 teaspoon instant espresso powder
1/2 cup dried cherries or blueberries, divided
1/2 cup macadamia nuts, chopped and divided
1/2 cup chopped cashews, divided
1/2 teaspoon coarse sea salt, optional

Directions

Line the bottom and sides of a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half of the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 15 minutes or until firm.
Break into pieces. Store in an airtight container. Yield: 1-1/2 pounds.

Nutritional Facts 1 ounce (calculated without salt) equals 147 calories, 10 g fat (5 g saturated fat), 1 mg cholesterol, 26 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Nut Fruit Bark in Taste of Home Christmas Annual Annual 2012, p145

Cashews

A popular snack nut that is rich in flavor, often eaten raw, roasted and lightly salted or sugared. Cashew nuts are common to Thai, Indian and Chinese cuisines and in vegetarian dishes.