White Chocolate Bark
Ingredients
1/2 cup tosted pecans, walnuts or almonds (any kind of nuts you like will work)
16 ounces good white chocolate, finely chopped or white chocolate chips ( see notes)
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots
Directions
Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
Place the nuts in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place half the chocolate in a bowl over a pan of hot water, continue to heat and stir in 30-second intervals until the chocolate is just melted. Take off the heat and Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled nuts, cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
NOTE:
White chocolate /chips do NOT melt well when microwaved. Best to use a double boiler or bowl over hot water as stated above and it works fine.
Package it up in Chinese take-out boxes for gifts
NOTE: You can make ahead and refrigerate: Take out and serve at room temperature.
Total Time: 2 hr 40 min
Prep: 25 min
Inactive: 2 hr
Cook: 15 min
Yield: 16 pieces
Level: Easy
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