No-Bake Treats
Chocolate Bark with Nuts and Dried Fruit
Tempering the chocolate by stirring in a handful of finely chopped solid chocolate at the end, rather than using it straight off the heat, is what gives the bark a glossy finish and a clean snap instead of a dull, soft one.
Ingredients
- 12 oz dairy-free dark chocolate (sugar-free), chopped and divided
- 1/2 cup chopped pistachios
- 1/3 cup dried unsweetened cranberries
- 2 tbsp pepitas
- flaky salt
Method
- 1
Melt three-quarters of the chocolate gently in a double boiler, stirring until smooth and reaching about 115°F.
- 2
Remove from heat and stir in the remaining reserved chopped chocolate a little at a time, stirring until each addition melts before adding more — this seeding technique, adding solid chocolate into the melted chocolate off the heat, is what tempers it properly; tempered chocolate sets with a glossy finish and a clean snap, while untempered chocolate stays dull and soft even once cooled.
- 3
Pour the tempered chocolate onto a parchment-lined baking sheet and spread into an even layer.
- 4
Scatter pistachios, cranberries, pepitas, and flaky salt evenly over the surface, pressing gently so they adhere.
- 5
Let set at room temperature or chill 20 minutes until firm, then break into pieces.