Fruit-and-Nut Chocolate Bark

By sugarbear

Ingredients

• 1 lb bittersweet chocolate, finely chopped and melted
• 1/2 cup chopped toasted pistachios
• 1/4 cup chopped dried apricots
• 1/4 cup pomegranate seeds
• Flake sea salt (such as Maldon)

Preparation

Step 1

1. Spread melted chocolate evenly on a wax-paper-lined baking sheet. Sprinkle pistachios, apricots, pomegranate seeds and sea salt on top, pressing into the soft chocolate.

2. Refrigerate 1 hour or until fully hardened. Cut or break into pieces; refrigerate up to 5 days.

Makes 18 ounces.