Recipe courtesy of Traci Crossland (bakerstable.net)

Chocolate Dried Fruit and Nut Bark

• 500 mL (2 cups) dark or semisweet chocolate
• 30 mL (2 Tbsp) dried cranberries
• 30 mL (2 Tbsp) dried cherries
• 30 mL (2 Tbsp) dried apricots, chopped
• 30 mL (2 Tbsp) coconut flakes
• 30 mL (2 Tbsp) sliced almonds
• 30 mL (2 Tbsp) sea-salt cashews
• 30 mL (2 Tbsp) pumpkin seeds, roasted and salted

Temper or melt the chocolate. Pour onto a parchment paper-lined baking sheet. Spread into a 30 x 23-cm (12 x 9-inch) rectangle. Sprinkle the top with dried fruit, nuts and pumpkin seeds. Allow to set. Cut or break the bark into pieces. Makes 18 servings.