This is the second year that I've made this at Christmas and it's a huge hit! It is SO easy, you won't believe it. Chocolate bark makes great little gifts too. Just get little cellophane bags at Michael's and tie with a cute ribbon!
French Chocolate Bark
Adapted from Barefoot Contessa
Ingredients
8 oz semisweet chocolate, for melting
8 oz bittersweet chocolate, for melting
1 c whole roasted, salted cashews
1 c chopped dried apricots
1/2 c dried cranberries
Directions
Melt two chocolates in a heatproof bowl over simmering water (a doubleboiler).
Meanwhile, on a sheet of parchment paper, draw a 9x10 inch rectangle. Flip the paper over (so the written on side is facing down) on a baking sheet. You will use this to spread the melted chocolate into a nice rectangle.
Pour the melted chocolate onto the parchment paper and spread to fill the rectangle. This helps ensure you get an even layer. Once spread out, top with cashews, apricots and cranberries. Refrigerate for 2 hours then break into pieces and serve.
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