Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Jane’s Patisserie’s Fruit and Nut Chocolate Bark

On the hunt for an edible gift to make for friends and family this Christmas? Look no further than this homemade fruit and nut chocolate bark from Jane's Patisserie.

From the book

Introduction

We all know that I adore chocolate bark, because how can you not?! Melt a load of chocolate, then decorate it however you like. This time I wanted to make a nutty chocolate bark because, like my Peanut Brittle on page 186, it’s an easy homemade gift idea, a delicious, sweet snack and it’s such a versatile recipe that you can cater to what or who you want! Use your favourite chocolate, or a combination of your faves, then whatever nuts you like, or a combination… you do you!

Read more Read less

Ingredients

400g chocolate (I use dark)
200g chopped nuts (I use pistachios and pecans)
200g dried fruit (I use raisins and sultanas)
1–2 tsp sea salt

Essential kit

You will need: a microwave.

Method

PREP: 10 minutes. BAKE: 5 minutes. SET: 1 hour. LASTS: 1+ week, at room temperature.

In a heatproof bowl, break up the chocolate into pieces. Melt in the microwave in short bursts or set the bowl over a pan of simmering water (bain-marie) until smooth. Pour in most of the nuts and dried fruit, then stir.

Pour onto a large, lined baking tray and spread evenly. Sprinkle on the rest of the chopped nuts and fruit, then scatter over the sea salt and set in the fridge for 1 hour.

Break up and enjoy.

Notes: You can use any nut, and any dried fruit. Leave out the salt if you prefer, but it adds a nice element of flavour and crunch.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

More Chocolate Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week