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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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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 Ingredients:
1 pound dark chocolate, coarsely chopped |
1 teaspoon instant espresso powder |
1/2 cup dried cherries or blueberries, divided |
1/2 cup macadamia nuts, chopped and divided |
1/2 cup chopped cashews, divided |
1/2 teaspoon coarse sea salt, optional |
Directions:
1. Line the bottom and sides of a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half of 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 15 minutes or until firm.
3. Break into pieces. Store in an airtight container. Yield: 1-1/2 pounds.
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