Recipe of the Week 1-24-10

Look for a weekly recipe that highlights one or more of our sale items.

Try something new and save

Fruit & Nut Chocolate Bark

Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard. For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

Yield: Makes about 1 pound

11.5 oz bittersweet chocolate chips (about 2 cups)
2/3 cup toasted nuts (such as almonds, walnuts, pistachios, or pecans)
2/3 cup mixed dried fruit (such as quartered figs, raisins, cranberries, cherries, and quartered apricots)
6 quarter-size rounds crystallized ginger, thinly sliced
1/8 teaspoon fleur de sel or coarse kosher salt

Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.