Fruit Bark
Fruit and chocolate is always delicious! This recipe can be used with any chocolate or any fruit. You can even add chopped nuts and peanut butter.
Equipment
- Cookie sheet/rimmed baking sheet
- Parchment paper/wax paper
- Cookie sticks or straws for swirling
Ingredients
- 2 milk chocolate bars
- 2 white chocolate bars
- 1 pomegranate or 1 pomegranate cup
Instructions
- Pre-heat oven to 170 F degrees and put parchment paper on a baking sheet.
- Lay chocolate bars flat. Bake for 5-8 minutes depending on the thickness of the bar (the same brand of chocolate used throughout works the best!)
- Swirl the chocolate bars together with a cookie stick until you can no longer see any of the original lines from the bars.
- Gently press the fruit into the chocolate to avoid them falling out when you cut the bark.
- Place the sheet into the fridge for at least 2 hours.
- Cut into squares and store in the refrigerator.
Notes
For this recipe, you can use whatever chocolate flavors you prefer, but swirling the white and brown colors makes for a beautiful marble effect. I used Ghirardelli and Lindt, however, the Ghirardelli bars melted a lot better so I recommend using that brand.
You can also use chocolate chips and melt them in the microwave, but it will result in extra dirty dishes! If you only have chips and want to go that route, just keep in mind you don't want to the chocolate layer too thick because it will be harder to break up later.
You can also use whatever toppings you prefer, but this recipe will refer to the exact toppings I used!
Using parchment paper is very important because you can lift the bark out of the cookie sheet quite easily. And as I previously mentioned, it also means less clean up at the end!