Zutaten für Fruity Cinnamon Nut Chocolate Bark
- Semi Sweet Chocolate Chips
- Bittersweet Chocolate Chips
- 1/2 cup apricot preserves
- Ground Cinnamon
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 cup coarsely chopped walnuts
- Dried Apricot
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Zubereitung von Fruity Cinnamon Nut Chocolate Bark
- Preheat oven to 400°F (200°C).
- Place 1 cup coarsely chopped walnuts on a baking sheet.
- Bake for 8-10 minutes, or until lightly toasted, stirring halfway through.
- Remove from oven and let cool completely.
- Melt 12 ounces of semi-sweet chocolate chips and 4 ounces of milk chocolate chips in a double boiler or microwave-safe bowl (using 30-second intervals, stirring until smooth).
- Stir in 1/2 cup apricot preserves until fully incorporated.
- Remove from heat.
- Quickly stir in 1 teaspoon ground cinnamon, 1 teaspoon lemon zest, and 1 teaspoon orange zest.
- Line a baking sheet with wax paper.
- Spread the chocolate mixture evenly onto the prepared baking sheet.
- Sprinkle with the toasted walnuts and 1/2 cup chopped dried apricots.
- Gently press the nuts and apricots into the chocolate.
- Chill in the refrigerator for at least 1 hour, or until firm.
- Break into pieces and store in an airtight container in the refrigerator for up to one week.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
153g
Fat
91g
Carbs
18g
