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Chocolate bark with nuts and fruit https://www.metro.ca/userfiles/image/recipes/ecorces-de-chocolat-noix-et-fruits-10367.jpg PT15M PT20M PT55M
Heat the chocolate according to the package directions.Without mixing them, lightly roast nuts on a cookie sheet in an oven preheated to 300ºF (145ºC).Roughly chop pistachios and hazelnuts.Drizzle Sultana raisins with rum extract.Place all nuts, fruit and ginger on a cookie sheet or a large plate without mixing them. Set aside.Cover a cookie sheet with parchment paper or a silicone baking mat.Pour and spread melted 70% dark chocolate on half the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.Pour and spread melted white chocolate on other half of the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.Sprinkle chocolate rectangles with fruit and nuts.Let harden 20 minutes.Break or cut chocolate into pieces and serve.Store bark in the fridge in an airtight container.
12
5 1 5 5
2 Tbsp. (30 mL) hazelnuts 2 Tbsp. (30 mL) raw pistachios, shelled 1/4 cup (60 mL) pecan pieces 1/4 cup (60 mL) slivered almonds 1/4 cup (60 mL) Sultana raisins 2 Tbsp. (30 mL) green cherries, chopped 2 Tbsp. (30 mL) red cherries, chopped 2 Tbsp. (30 mL) dried pineapple, roughly chopped 2 Tbsp. (30 ml) candied ginger, chopped 1/4 cup (60 mL) dried cranberries, chopped 1 cup (250 ml) 70% dark chocolate for fondue 1 cup (250 ml) white chocolate for fondue
Chocolate bark with nuts and fruit

Chocolate bark with nuts and fruit

Rate this recipe
1 Vote
12
servings
0:15
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    hazelnuts
  • 2 Tbsp.
    (30 mL)
    raw pistachios, shelled
  • 1/4 cup
    (60 mL)
    pecan pieces
  • 1/4 cup
    (60 mL)
    slivered almonds
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  • 1/4 cup
    (60 mL)
    Sultana raisins
  • 2 Tbsp.
    (30 mL)
    green cherries, chopped
  • 2 Tbsp.
    (30 mL)
    red cherries, chopped
  • 2 Tbsp.
    (30 mL)
    dried pineapple, roughly chopped
  • 2 Tbsp.
    (30 ml)
    candied ginger, chopped
  • 1/4 cup
    (60 mL)
    dried cranberries, chopped
  • 1 cup
    (250 ml)
    70% dark chocolate for fondue
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  • 1 cup
    (250 ml)
    white chocolate for fondue
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    FERRERO KINDER CHRISTMAS CHOCOLATE

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    2 for $3.00

    20 g WHILE QUANTITIES LAST OR $1.89 EA.

    15 AIR MILES® Bonus Miles when buying 6


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    2 for $5.00

    100 g, SELECTED VARIETIES OR 2.99 EA.


    PRANA CHOCOLATE

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    $4.99 ea.

    95 - 100 g SELECTED VARIETIES


    SELECTION PREMIUM ORANGE MILK CHOCOLATE

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    157 g WHILE QUANTITIES LAST


    RUSSEL STOVER OR STORCK MERCI CHOCOLATE

    RUSSEL STOVER OR STORCK MERCI CHOCOLATE

    $9.99 ea.

    SELECTED SIZES, SELECTED VARIETIES, WHILE QUANTITIES LAST


    LINDT LINDOR CHRISTMAS TIN

    LINDT LINDOR CHRISTMAS TIN

    $16.99 ea.

    240 g SELECTED VARIETIES WHILE QUANTITIES LAST


    FERRERO KINDER CHRISTMAS CHOCOLATE

    FERRERO KINDER CHRISTMAS CHOCOLATE

    $11.99 ea.

    150 g WHILE QUANTITIES LAST


    TOBLERONE CHRISTMAS MILK CHOCOLATE BAR

    TOBLERONE CHRISTMAS MILK CHOCOLATE BAR

    $9.99 ea.

    360 g WHILE QUANTITIES LAST


    BACI CHOCOLATES

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    $5.99 ea.

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    NESTLÉ AFTER EIGHT MINT OR LOWNEY MARASCHINO CHERRY CHOCOLATES

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    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES WHILE QUANTITIES LAST


    ME TO WE CHOCOLATE

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    40 g, SELECTED VARIETIES


    SELECTION PREMIUM WINE GUMS OR LIQUORICE ALLSORTS

    SELECTION PREMIUM WINE GUMS OR LIQUORICE ALLSORTS

    $3.99 ea.

    350 g SELECTED VARIETIES WHILE QUANTITIES LAST


Imprimer ma sélection

Preparation

Heat the chocolate according to the package directions.

Without mixing them, lightly roast nuts on a cookie sheet in an oven preheated to 300ºF (145ºC).

Roughly chop pistachios and hazelnuts.

Drizzle Sultana raisins with rum extract.

Place all nuts, fruit and ginger on a cookie sheet or a large plate without mixing them. Set aside.

Cover a cookie sheet with parchment paper or a silicone baking mat.

Pour and spread melted 70% dark chocolate on half the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.

Pour and spread melted white chocolate on other half of the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.

Sprinkle chocolate rectangles with fruit and nuts.

Let harden 20 minutes.

Break or cut chocolate into pieces and serve.

Store bark in the fridge in an airtight container.

Source : Metro

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