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Chocolate Fruit Bark

Chocolate Fruit Bark

"Who says health food has to be boring? Study after study proves that chocolate — sweet, rich, and delicious — is good for more than curing a broken heart. The secret behind its powerful punch is cacao, also the source of the sweet's distinct taste."

- Women's Health


* Available at specialty food stores.

Nutrional information per serving:

260 cal; 14 g fat; 31 g carbs; 10 mg sodium; 4 g fiber; 4 g protein


  • 12 Ounces dark chocolate or bittersweet baking chocolate, chopped
  • 1/2 Cup dried apricots, chopped
  • 1/2 Cup dried cherries, chopped
  • 1/2 Cup unsalted roasted pistachios, chopped
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon ginger powder
  • 1/8 Teaspoon cayenne or chili powder (optional)
  • 2 Teaspoons cocoa nibs*

Chocolate Bark with Dried Fruit and Nuts

Make this simple Chocolate Bark with Dried Fruit and Nuts as the perfect snack to satisfy your craving for something sweet and savory. You will love how easy this is to pull together and how fast you can have it ready to serve to friends and family.

When making baskets of candy to gift to friends and family, pair this chocolate bark with some of our Chocolate Meringue Cookies.

This recipe was originally posted December 20, 2016, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here

Silky dark chocolate meeting Middle Eastern flavors means this is not your average bark—and that's a very good thing.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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  • 2 (4-oz.) bittersweet chocolate, semisweet chocolate, or milk chocolate baking bars
  • 2 (4.4-oz.) high-quality white chocolate bars (such as Lindt White Chocolate)
  • 3/4 cup toasted pecan halves
  • 3/4 cup toasted walnut halves
  • 1/3 cup candied cherries
  • 1/3 cup candied orange peel
  • 1/3 cup candied pineapple

Line a 13- x 9-inch baking pan with parchment paper, allowing about 2 inches to extend over the long sides of pan.

Break bittersweet chocolate into small to medium chunks. Microwave chocolate in a medium-size microwavable bowl on MEDIUM (50% power) for 30 seconds, and stir. Continue to microwave until chocolate is completely smooth, shiny, and fluid, about 1 minute, stirring at 15-second intervals. To melt on the stove, bring 2 to 3 inches of water to a gentle boil in a saucepan over medium-high. Reduce heat to medium-low, and maintain a gentle simmer without steam. Place chocolate in a heatproof bowl, and set it over saucepan, making sure bowl does not touch water. Cook chocolate, stirring occasionally, until chocolate is melted, completely smooth, shiny, and fluid, 2 to 4 minutes.

Quickly pour melted bittersweet chocolate over bottom of prepared pan. Using an offset spatula or the back of a large spoon, spread chocolate into a fairly even layer, covering the bottom of the pan completely. Place in refrigerator, and chill until chocolate is cold and set, 30 minutes to 1 hour.

Break white chocolate bars into small to medium chunks, and repeat melting process. Quickly spread melted white chocolate over firm bittersweet chocolate layer. (Or leave a border around the edges, if you like.) Working quickly, sprinkle and scatter toppings in a single layer all over melted white chocolate, making sure every topping piece touches the melted chocolate so that it will adhere to white chocolate layer.

Cover and refrigerate until bark is firmly set, about 1 hour. To serve, use parchment paper handles to remove bark from pan. Use a sharp knife to cut bark into irregular chunks, or break into large pieces by hand. Store bark in an airtight container at room temperature for up to 7 days.

I listed the nuts and fruit that I like to use above and in the recipe card below. But I encourage you to have fun with this recipe, get creative, and use any combination of nuts and dried fruit that you personally like and enjoy.

For example, I like to use dried cranberries because they are so pretty, but raisins work well too.

And if you want a low carb version, simply omit the dried fruit and use just nuts. I've made this recipe without dried fruit and it was still delicious.

Another tasty addition is coconut flakes, especially if you like coconut. And if you do, you can also use coconut oil and melt in with the chocolate.

Recipe Summary

  • 3 ounces chopped 100% cacao unsweetened chocolate
  • ½ teaspoon coconut oil
  • 1 recipe DIY Dried Apple Slices, other dried fruit, or fresh fruit

In a small saucepan melt chocolate and oil over low heat, stirring constantly until smooth

Dip dried or fresh fruit into melted chocolate, allowing excess to drip off. Place on waxed paper or a cooling rack and let stand 1 hour or until set

Spread melted chocolate onto foil and top as desired.

  • 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
  • 1 ½ cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish

Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Fruity Chocolate Bark

Cook Time: 20 minutes

Total Time: 1 hour


  • 8 ounces good quality, dark chocolate (70-80%), very finely chopped
  • 1 cup assorted freeze dried fruit, large pieces roughly chopped


In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, above which the chocolate will lose its temper. Be patient, keep stirring, and even with on and off low heat the chocolate will melt eventually.

Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it’s as thick as you want your final bark to be).

Sprinkle evenly with freeze-dried fruit. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.

Because of the nature of freeze-dried fruit, this particular bark is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bark is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.

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Chocolate Covered Matzo Bark

This easy to make and fun for the whole family dessert is made for Passover, but would be great any time. Just melt your chocolate, spread it on your matzo, drizzle the other chocolate if you like, top with your favorite fruits and nuts and let sit until ready to serve. The matzo bark will stay good for about a week. You can even make it with gluten free matzo if you needed.


  • 4 sheets of matzo, any variety
  • 2 ounces dark chocolate, chopped fine or use chips
  • 2 ounces white chocolate, chopped fine or use chips
  • 1/4 cup chopped toasted nuts (pistachios and almonds work best)
  • 1/2 cup chopped dried fruit (apricots, craisins)
  • other toppings of choice, coconut flakes, flaked sea salt, orange zest


  1. Melt both types of chocolate in separate bowls over a double boiler or in the microwave heat it for 30 seconds, then stir and heat for another 30 seconds, if not melted, put it back for 10 seconds at at a time.
  2. Spoon the chocolate over the matzo spreading with the back of the spoon until the full sheet is coated. Drizzle with the other colored chocolate.
  3. Sprinkle with fruit and nuts and optional toppings.
  4. Refrigerate until set, about 15 minutes. Break into pieces and serve or store in refrigerator for up to one week.

Recipe is adapted from Martha Stewart and photo courtesy of Sina Mizrahi.