Yield: 10 to 12 servings.
12 ounces bittersweet chocolate chips, 70% cacao
⅓ cup dried apricots, cut into small bits
⅓ cup dried cranberries
½ cup pistachios, coarsely chopped
½ teaspoon flake salt
Line a baking sheet with parchment paper.
In a double boiler over medium heat, melt chocolate chips for about 2 minutes, stirring occasionally.
Pour melted chocolate onto the baking sheet and spread evenly, making sure to get into the corners.
Immediately sprinkle apricots, cranberries, and pistachios over the melted chocolate, followed by the flake salt.
Place baking sheet in refrigerator for 1 hour.
Remove baking sheet from the refrigerator and, using your hands or a kitchen hammer, break the bark into bite-size pieces.
Place on a platter or in individual clear bags for guests.
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