Chocolate Fruit Nut Bark


Reprinted with permission from Gourmet Kosher Cooking's Passover Web Site


Food Editor's Notes:  This is a great add-on dessert for a seder and also for year-round noshing and gift-giving!  The bark is easy to make, although the chopping and toasting takes a bit of time.  Toasting of the farfel and nuts is key, though, as it adds a deep, rich flavor to the bark that you won't get otherwise.  To toast, spread the farfel or nuts (do them separately) on a cookie sheet and broil, watching closely and stirring every minute or so, until they are lightly browned and release a toasted scent – they will be done in a few minutes.  Quickly transfer to a bowl to cool.  I used a combination of dried cranberries and pomegranate seeds for the fruit, pecans, walnuts, and almonds for the nuts, and semi-sweet chocolate bits, as that's what I had on hand.  I have to admit that I forgot the marshmallows.  The result was delicious!  I made some individual pieces dropped from tablespoons, but I also spread the mixture on waxed paper on a cookie sheet to form a flat piece of bark and refrigerated.  When hardened, I broke it up by hand into pieces of different sizes, which I think looks very pretty on a serving plate or in a bowl.  You can make these in advance and store them in the freezer – just take them out any time when you want to impress with sweets!  I am going to make these next without the nuts (for those with allergies or nut "phobias") and maybe add some tiny raisins as well.  This is a great substitute at the seder for Matzah Caramel Crunch, which is heaven made with butter, but not nearly as good made with Pesadich margarine.




3 cups chocolate (whatever kind you like, depending on your taste preferences and if you would like it to be dairy or pareve)

1 1/2 cups toasted matzah farfel

3/4 cup toasted chopped nuts (pecans, cashews, walnuts or almonds, or some combination)

1/4 cup dried apricots, diced

1/4 cup chopped marshmallows

1/4 cup dried cranberries


Melt chocolate over very low heat, stirring until smooth.  [Food Editor's note: I did this in a bowl in the microwave, on half-power, stirring and heating more until fully melted.]  Add rest of ingredients, mixing well.  Line cookie sheets with waxed paper.  Drop tablespoonfuls of the chocolate mixture onto the paper.  Refrigerate until hardened.  Remove from waxed paper and place in plastic bags.  Store in freezer.


Chocolate Fruit Nut Bark