Recipes Lindsay Evans. Styling Mari Loewen. Photography Ross Cornish.

Recipes Lindsay Evans. Styling Mari Loewen. Photography Ross Cornish.

Milk chocolate, apricot and pecan bark 2
Milk chocolate, apricot and pecan bark
  • Duration
  • Prep Time

Ingredients

  • 16 ounces bittersweet chocolate, chopped
  • 16 ouncesmilk chocolate, chopped
  • 1 cup shelled pistachios, toasted, roughly chopped
  • 1 cup dried cranberries

Preparation

Line a baking sheet with parchment paper. Place bittersweet chocolate in a double boiler at low heat to melt, stirring constantly until smooth. Remove from heat and allow to cool slightly; add half the pistachios and cranberries and stir to combine. Pour mixture onto baking sheet and spread in an even layer. Chill for 1 hour until set. Using the same method, meltmilk chocolate and add remaining pistachios and cranberries. Spread mixture evenly over chilled bittersweet bark. Chill until set, about 2 hours. Break into irregular pieces before serving or packaging.