Best 7 Chunky Chocolate Fruit And Nut Bark Recipes

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Indulge in a delightful symphony of flavors and textures with our tantalizing chunky chocolate fruit and nut bark. This delectable treat combines the richness of dark chocolate with a vibrant medley of dried fruits, crunchy nuts, and a hint of sea salt. Each bite offers a perfect balance of sweetness, tartness, and saltiness, leaving you craving more. With three variations to choose from—classic, tropical, and nutty—this bark is a versatile crowd-pleaser perfect for any occasion. Whether you're looking for a quick snack, an after-dinner treat, or a thoughtful gift, our chunky chocolate fruit and nut bark is sure to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

FRUIT AND NUT DARK CHOCOLATE BARK



Fruit and Nut Dark Chocolate Bark image

This lightly sweetened dark chocolate bark is loaded with dried fruit and nuts. Feel free to use whatever dried fruits and nuts you have on hand to avoid an extra trip to the store.Recipe courtesy of Jessica Segarra/Imperial Sugar.

Categories     Desserts

Time 2h9m59S

Yield 16

Number Of Ingredients 6

16 ounce dark chocolate chips or chopped chocolate (around 60% cacao content)
1 tablespoon imperial sugar extra fine granulated sugar
1/2 cup chopped mixed nuts (suggestions: pistachios and almonds)
3 tablespoon coconut flakes
1/3 cup dried fruit (suggestions, cranberries, apricots, goji berries or candied ginger)
1 teaspoon flaky sea salt

Steps:

  • Cover a large, rimmed baking sheet with parchment paper. Set aside.
  • In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
  • Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
  • Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
  • Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
  • Lastly, sprinkle flaked sea salt on top.
  • Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
  • Once chocolate is hard, use your hands to break it into pieces.

Nutrition Facts : ServingSize 1 serving, Calories 213 calories, Sugar 9 g, Fat 15 g, Carbohydrate 17 g, Cholesterol 0.9 mg, Fiber 4 g, Protein 3 g, SaturatedFat 8 g, Sodium 88 mg

FRUIT AND NUT CHOCOLATE BARK



Fruit and Nut Chocolate Bark image

Recipe inspired by The View from Great Island

Provided by Mary Younkin

Number Of Ingredients 5

1 1/2 cups dark chocolate chips
1 1/2 cups white chocolate chips
3/4 cup roughly chopped pecans and walnuts
1/3 cup chopped dried apricots
1/3 cup dried cranberries

Steps:

  • Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
  • Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK



Chunky Chocolate Fruit-and-Nut Bark image

Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Provided by Dorie Greenspan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 6

7 ounces semisweet or bittersweet chocolate
5 ounces mixed nuts, salted or half-salted (cashews, almonds, walnuts, hazelnuts), oven-toasted on a greased baking sheet at 350 F for a few minutes
8 ounces mixed dried fruit, figs, apricots, cherries, cranberries and/or raisins
1 tablespoon candied ginger and/or orange peel, diced
1 pinch fine sea salt
Unsweetened cocoa powder, for dusting

Steps:

  • Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
  • Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
  • When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

NUT FRUIT BARK



Nut Fruit Bark image

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

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 pounds.

Number Of Ingredients 6

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

Steps:

  • Line the bottom and sides of a 15x10x1-in. baking pan with parchment; 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 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 30 minutes or until firm. , Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 147 calories, Fat 10g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

CHUNKY FRUIT 'N' NUT FUDGE



Chunky Fruit 'n' Nut Fudge image

Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-3/4 pounds.

Number Of Ingredients 13

1 package (11 ounces) dried cherries
1 cup dried cranberries
1-1/2 teaspoons plus 3/4 cup butter, softened, divided
1 can (14 ounces) sweetened condensed milk
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 to 11 ounces) butterscotch chips
1 package (10 ounces) peanut butter chips
1 package (10 ounces) miniature semisweet chocolate chips
3 tablespoons heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond or rum extract
1-1/2 cups unsalted cashew halves
1 package (11-1/2 ounces) semisweet chocolate chunks

Steps:

  • In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

WINTER DRIED FRUIT AND NUT CHOCOLATE BARK



Winter Dried Fruit and Nut Chocolate Bark image

Provided by Bon Appétit Test Kitchen

Categories     Chocolate     Ginger     Nut     Dessert     Christmas     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dried Fruit     Fall     Winter     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 1 pound

Number Of Ingredients 5

1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
6 quarter-size rounds crystallized ginger, thinly sliced
1/8 teaspoon fleur de sel or coarse kosher salt

Steps:

  • Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

FRUIT AND NUT CHOCOLATE CHUNKS



Fruit and Nut Chocolate Chunks image

Categories     Candy     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Dried Fruit     Raisin     Cashew     Pistachio     Winter     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 36 candies

Number Of Ingredients 6

1 1/4 lb fine-quality bittersweet chocolate (not unsweetened), broken into small pieces
Vegetable oil for greasing pan
2/3 cup dried cranberries
2/3 cup raisins
2/3 cup salted roasted shelled pistachios (3 oz)
2/3 cup salted roasted cashews (3 oz)

Steps:

  • Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
  • While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
  • Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.

Tips:

  • Ensure your chocolate is of good quality. This will significantly impact the final product's taste and texture.
  • Use a variety of nuts and dried fruit. It will add flavor, texture, and visual appeal to your bark.
  • Don't overcrowd the baking sheet. Ensure the chocolate mixture is spread evenly and not too thick. Otherwise, it will not set properly.
  • Be patient while waiting for the chocolate to set. Rushing the process can lead to a crumbly or soft bark.
  • Store the bark in an airtight container in a cool, dry place. It will help keep it fresh for up to two weeks.

Conclusion:

Chunky chocolate fruit and nut bark is a delicious, easy-to-make treat that's perfect for any occasion. With endless variations, you can customize it to your liking. It's a great way to use up leftover chocolate and nuts and a thoughtful gift for friends and family. So next time you're looking for a sweet snack or a homemade gift, give this recipe a try!

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