Fruity Cinnamon Nut Chocolate Bark Recipes

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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!

FRUITY CINNAMON NUT CHOCOLATE BARK



Fruity Cinnamon Nut Chocolate Bark image

I love this mix of flavors and hope you do too! Easy to make and a great dessert or treat to snack on! Made for RSC contest Feb. 2010.

Provided by Sharon123

Categories     Dessert

Time 22m

Yield 5 serving(s)

Number Of Ingredients 8

1 1/2 cups semi-sweet chocolate chips
1 cup bittersweet chocolate chips (or dark chocolate chips)
2 tablespoons apricot preserves
2 teaspoons ground cinnamon
1 teaspoon lemon zest, finely grated
1 teaspoon orange zest, finely grated
1/2 cup walnuts, chopped coarsely, toasted
1/2 cup dried apricot, finely chopped

Steps:

  • Preheat oven to 400*F.
  • Place coarsely chopped walnuts on baking sheet and place in hot oven. Bake for 8 minutes. Remove from oven.
  • Melt both chocolate chips in a double boiler(over water-or microwave if you like but be careful not to burn). Stir frequently to melt and when smooth and velvety, add in apricot preserves. Mix thoroughly. Remove from heat.
  • Quickly add in cinnamon, lemon and orange zest, stirring to mix.
  • Spread out onto wax paper lined baking sheet. Sprinkle with toasted walnuts and chopped dried apricots. Press them down into the chocolate so they will stick.
  • Chill 1 hour or until firm.
  • Break into pieces. Store in covered container(or zip loc bag) in the fridge. Will keep at least one week. Enjoy!

CINNAMON CHOCOLATE BARK



Cinnamon Chocolate Bark image

Just what you want to hear about this time of year! Fast, easy, delicious! Melt the chocolate in the microwave and you're almost done! This is one the kids can help with. Cooling time is not listed.

Provided by FLUFFSTER

Categories     Candy

Time 20m

Yield 14 serving(s)

Number Of Ingredients 4

1 (12 ounce) package white chocolate chips
1 cup semi-sweet chocolate chips
2 teaspoons ground cinnamon, divided
1/2 cup sliced almonds, toasted

Steps:

  • Microwave chips in separate microwavable bowls, taking care not to burn the chocolate.
  • Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoons cinnamon into melted semi-sweet chocolate.
  • Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with a knife or spatula for marbled effect. Sprinkle with almonds.
  • Refrigerate 1 hour or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

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.

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