Dark Chocolate, Almond and Apricot Bark Mix

By carvalhohm

Ingredients

• 10 ounces semisweet or bitter-sweet chocolate, chopped (about 1 1/2 cups)
• 3/4 cup dried apricots, chopped
• 3/4 cup whole unblanched almonds, toasted

Details

Adapted from fbnr.com

Preparation

Step 1

Combine almonds and apricots from jar mix in mixing bowl Line baking sheet with waxed paper.

Melt 3/4 of chocolate from jar mix in top of double boiler over hot water or in microwave oven on low for 30 seconds bursts. Stir chocolate frequently as it melts.

Remove top pan or double boiler and wipe bottom and sides of pan dry to prevent any water mixing with chocolate and causing it ti seize. Alternatively, remove melted chocolate from microwave. Stir in remaining quarter of chocolate in three batches, making sure each batch is melted before adding the next.

Stir in almond and apricot mixture, coating completely with chocolate. Turn mixture out onto pan. Spread with spatula to cover waxed paper. Refrigerate for 30 minutes.

Peel waxed paper off back of bark. Break or cut bark into pieces about 1 1/2 inches squares.

Store in airtight container between sheets of waxed paper at cool room temperature for up to 2 weeks.