Best 5 Winter Dried Fruit And Nut Chocolate Bark Recipes

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Indulge in a delightful journey of flavors with our tantalizing Winter Dried Fruit and Nut Chocolate Bark recipes. Embark on a culinary adventure as we guide you through a diverse selection of irresistible treats, each boasting unique combinations of textures and tastes. From the classic charm of Dark Chocolate Bark with Pistachios and Cranberries to the zesty delight of White Chocolate Bark with Dried Apricots and Ginger, these recipes cater to every palate's desire. Discover the harmonious blend of sweet and savory in our Milk Chocolate Bark with Roasted Almonds and Sea Salt, or let the tangy burst of Dried Cherries and Orange Peel elevate your taste buds in our decadent Semisweet Chocolate Bark. With step-by-step instructions and a treasure trove of flavor variations, these recipes promise an unforgettable chocolate-making experience.

Here are our top 5 tried and tested recipes!

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 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.

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.

FRENCH CHOCOLATE BARK



French Chocolate Bark image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 24 pieces

Number Of Ingredients 5

8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries

Steps:

  • Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
  • Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
  • Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

SALTED FRUIT 'N' NUT BARK



Salted fruit 'n' nut bark image

This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift

Provided by Cassie Best

Categories     Snack, Treat

Time 15m

Yield Makes 1 slab

Number Of Ingredients 6

200g dark chocolate (at least 70% cocoa solids)
100g white chocolate
50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
2 tbsp freeze-dried raspberries
50g dried fruit (we used sultanas, cranberries and chopped apricots)
¼ tsp sea salt flakes

Steps:

  • Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
  • Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
  • Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.

Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

Tips:

  • Use high-quality chocolate: The quality of your chocolate will greatly impact the taste of your bark. Opt for a chocolate that is at least 70% cocoa solids for a rich and flavorful result.
  • Temper your chocolate: Tempering your chocolate is an important step that helps to stabilize it and give it a smooth, glossy finish. If you don't temper your chocolate, it may be more likely to seize or become grainy.
  • Use a variety of toppings: The great thing about chocolate bark is that you can customize it with any toppings you like. Some popular options include nuts, dried fruit, candy, and spices.
  • Be patient: Chocolate bark needs time to set properly. Be patient and let it cool completely before breaking it into pieces.

Conclusion:

Winter dried fruit and nut chocolate bark is a delicious and easy-to-make treat that is perfect for the holiday season. With a few simple ingredients and a little bit of time, you can create a beautiful and tasty gift that everyone will love. So next time you're looking for a festive treat, give this recipe a try.

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