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Dark Chocolate Rainbow Bark
- 30 minutes
- 5 ingredients
- Pecans, walnuts, pistachios and slivered almonds
- Easy
- oz
Ingredients
- 10 oz dark chocolate, roughly chopped
- 3/4 cup assorted Diamond of California nuts (We used pecans, walnuts, and slivered almonds)
- 1/2 cup assorted dried fruit, roughly chopped (We used mango, goji berries, apricots and cherries)
- 1 tbsp unsweetened coconut flakes, toasted
- 1 tbsp pumpkin seeds
The Steps
- Bring ½ cup of water to a bowl in a small sauce pan. Put the chocolate in a glass bowl and place it on top of the sauce pan, stir constantly until the chocolate is completely melted and smooth.
- Pour the chocolate onto a parchment paper-lined baking sheet and use a rubber spatula to spread it into an even layer.
- While the chocolate is still wet, scatter the assortment of dried fruit, coconut, pumpkin seeds and Diamond of California nuts over the surface.
- Allow the chocolate to set at room temperature for at least 2 hours, or in the fridge for 30 minutes.
- Use a knife to gently cut the chocolate into pieces before serving!
