Today I have another easy chocolate bark recipe to share with you. I am loving these simple, 3 to 4 ingredient candy recipes lately. This Dark Chocolate Walnut Apricot Bark reminds me of trail mix in bark form. It’s rich with a little crunchy and chewy texture. Plus, it’s low on sugar if you’re looking for a treat that won’t give you a sugar rush.
Chocolate bark is my go to treat when I am crunched for time. If you have the ingredients on hand, you can have a finished chocolate bark in front of you within 20 minutes. It’s fantastic to place in a bowl as a party snack, or to wrap into small favor boxes for a wedding or birthday. Plus, bark can be a ‘rustic’ candy and doesn’t require any special decorating or cutting skills (read: anyone can make it!).
I made this recipe due to the fact that I have been focused on indulgent, sweet recipes lately. I wanted a change of pace, and this chocolate bark did the trick. Using dark chocolate reduced the sugar content. Also, adding natural ingredients like walnuts and dried apricots made me feel better about what I was snacking on.
The great part about chocolate bark is that you can add any of your favorite dried fruits and nuts to make it your own.
For this particular recipe, I like to mix my walnuts and apricots into the chocolate. This gives it more of a candy bar finish, with everything sealed inside the chocolate instead of sprinkled on top. This is your choice of course! If you like the look of your ingredients sprinkled on top, feel free to go that route.
- 12 ounces dark chocolate melting wafers
- 1 cup walnuts chopped
- 1/2 cup dried apricots chopped
Line a cookie sheet with parchment paper. Set aside.
In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
Add walnuts and dried apricots to melted chocolate. Stir to coat.
Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about 1/4" thick and make about a 10 to 12 inch circle with no holes.
Place cookie sheet into refrigerator to harden, about 10-15 minutes. Break into pieces and store in a sealed container for up to 2 weeks.