Nut Fruit Bark Recipes

NUT FRUIT BARK

Nut Fruit Bark image

Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits, make sure to use the sea salt. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-1/2 pounds.

Number Of Ingredients 6

Ingredients

1 pound dark chocolate, coarsely chopped
1 teaspoon instant espresso powder
1/2 cup dried cherries or blueberries
1/2 cup macadamia nuts, chopped
1/2 cup chopped cashews
1/2 teaspoon coarse sea salt, optional

Steps:

Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 147 calories, Fat 10g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

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

Ingredients

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.

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

Ingredients

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.

SALTED FRUIT 'N' NUT BARK

Salted fruit 'n' nut bark image

This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift

Provided by Cassie Best

Categories Snack, Treat

Time 15m

Yield Makes 1 slab

Number Of Ingredients 6

Ingredients

200g dark chocolate (at least 70% cocoa solids)
100g white chocolate
50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
2 tbsp freeze-dried raspberries
50g dried fruit (we used sultanas, cranberries and chopped apricots)
¼ tsp sea salt flakes

Steps:

Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.

Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)

Fruit and Nut Bark (Apricots, Almonds, Cranberries & Ginger) image

At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.

Provided by justcallmetoni

Categories Candy

Time 20m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 (11 ounce) bag semi-sweet chocolate chips (or used chopped bars)
1 (4 ounce) bar dark chocolate (or use chips, the darker the better)
1/2 cup whole almond, toasted
1/4 cup dried cranberries
1/2 cup dried apricot, cut into slivers or large bites
1/4 cup candied ginger, cut into slivers or small bites

Steps:

Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
Let cool completely. Break into pieces and serve.

Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8

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