Rita's recipe for the week

Yardboy and Joe, here’s an elegant and easy gift from the kitchen. The kind you’d find in a candy shop!

SALTED CHOCOLATE BARK WITH FRUIT & NUTS

20 oz. pkg Nestles dark chocolate or semi sweet chocolate

1 3/4 cups dried cherries or cranberries, cut up a little bit

1 1/2 cups slivered almonds or pecans, chopped

8 dried apricots, sliced or diced or snipped with scissors

Himalayan pink or sea salt to sprinkle on - just a teeny bit

Toast almonds in a dry pan, medium heat, until starting to color and smell toasty. Set aside.

Melt chocolate in non stick pan, or double boiler, over low heat. Remove from heat when most, but not all, chocolate is melted. Stir to smooth. (This assures the chocolate won’ t overcook or seize/burn).

Add everything but salt EXCEPT the salt, and mix well. Pour onto sprayed foil lined cookie sheet. Harden in refrigerator and break into pieces. Store in refrigerator.

Ron Wilson

Ron Wilson

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