White Chocolate Bark

I saw this recipe several years ago on Barefoot Contessa and have always wanted to try it.  Well, not long ago, my mother-in-law shared some white chocolate melts she had purchased at a nearby candy shop.  I knew immediately the chocolate would be perfect for this recipe.  Ina used walnuts, but I had pecans on hand so that's what I used.  Here's a link to her recipe. 

 You will need 16 oz. of good white chocolate (I used Peter's Westchester Caps), 1/2 c. chopped pecans, 1/4 c. dried cranberries, 1/4 dried apricots.  I gave the pecans a rough chop and diced the apricots into smaller pieces.

 Draw an 8x10 rectangle on a sheet of parchment paper.  Then flip the paper over onto a cookie sheet.  This will keep the pencil/pen from touching the chocolate.  Be sure you can see your rectangle once you flip the paper.

 I began (on Ina's suggestion) by melting only part of the chocolate in the microwave.  I melted about 2/3 of the chocolate in 20 second intervals.  This is really important as you don't want to scorch the chocolate.  Once chocolate is melted, add in the remainder of chocolate and stir until all chocolate is melted.  Immediately, pour into the middle of the rectangle on the parchment paper.  Spread melted chocolate to the edges of the rectangle.

 Sprinkle on the pecans.

 Then add the dried fruit.  Carefully press the toppings into the melted chocolate.  This will keep your toppings from falling off when you break up the chocolate later.  I chilled mine in the fridge for about 10-15 minutes to firm up.  When chocolate is firm, break into pieces!

White Chocolate Bark

Adapted from :  Ina Garten ( The Barefoot Contessa)

16 oz. quality white chocolate  (I used Peter's Westchester Caps)

1/2 cup chopped pecans

1/4 cup dried cranberries

1/4 cup dried apricots, chopped

Melt chocolate in microwave at 20 second intervals until all chocolate is melted.  Pour onto prepared parchment paper (see description above).  Sprinkle remaining ingredients over melted chocolate.  Be sure to press toppings into the chocolate.  Allow time for chocolate to set or place in refrigerator for 10-15 minutes.  When chocolate is firm, break into pieces.

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