Ingredients for Jungle Bark Ginger And Apricot White Chocolate Bark
- White Chocolate
- Dried Apricots
- 1/2 cup candied ginger, finely chopped
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How to Make Jungle Bark Ginger And Apricot White Chocolate Bark
- Melt 12 ounces of white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring frequently until smooth and melted. Avoid letting the bottom of the bowl touch the water.
- Stir in 1 cup chopped dried apricots and 1/2 cup finely chopped candied ginger. Mix until evenly distributed throughout the melted chocolate.
- Line a baking sheet (approximately 12x9 inches) with parchment paper or foil.
- Pour the chocolate mixture onto the prepared baking sheet and, using a spatula or offset knife, spread it into an even 12x9 inch rectangle.
- Refrigerate for at least 1 hour, or until the bark is completely firm and set.
- Once hardened, break the bark into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
44g
Fat
13g
Carbs
3g
