Salted dark chocolate bark with cherries, apricots and almonds
Ingredients
20 oz. dark chocolate bars or chips- I used Hershey’s dark chocolate
8-9 oz. dried cherries, cut up a bit (1-3/4 cups)
1-1/2 to 1-3/4 cups slivered almonds, toasted
8 dried apricots, diced or snipped
Coarse Himalayan pink or coarse sea or kosher salt, just a teeny bit
Instructions
Roast almonds in 350-degree oven until starting to turn golden, stirring a couple times. Be careful as they can burn easily so check after about 8 minutes.
Melt chocolate in nonstick pan over very low heat. Remove from heat when some lumps remain - this assures the chocolate won’t burn or seize. Then stir until smooth.
Stir in everything but salt. Pour onto sprayed, foil lined cookie sheets and spread quickly into somewhat thin layers.
Sprinkle very, very lightly with salt (just a few granules) and refrigerate until hard.
Break bark into pieces.
Store in refrigerator.
Tip:
Don’t like salt? Leave it off and bark will still be scrumptious.
Other dried fruits can be substituted.
Oh nuts: Toasted pecans or hazelnuts, chopped coarsely, are good, too.