Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 ounce (calculated without salt): 147 calories, 10g fat (5g saturated fat), 1mg cholesterol, 26mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Break into pieces. Store in an airtight container. Yield: 1-1/2 pounds.
Originally published as Nut Fruit Bark in Taste of Home Christmas Annual Annual 2012, p145

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