Spiced Dark Chocolate Bark with Hazelnuts and Dried Apricots

inspired by Ancho Chili Cinnamon Chocolate Bark


12 oz. dark chocolate (or 1 package of dark chocolate chips), fair-trade, if possible
2/3 cup of skinned, chopped hazelnuts, toasted for 3-5 minutes in a 300 degree F oven (toast until fragrant and make sure they don’t burn), then allowed to cool
2/3 cup of chopped dried apricots, preferably unsulphured/unsweetened (dried cranberries or cherries would also be nice)
½ teaspoon of cayenne pepper (increase to 1 teaspoon if you’re adventurous)
1 teaspoon of ground cinnamon

coarse sea salt for sprinkling on top


1. Combine toasted nuts, chopped apricots, cayenne pepper, and ground cinnamon in a small bowl. Mix well.

2. Place two-thirds of the chocolate in a microwave safe bowl. Heat in microwave oven for 30-second increments until just melted. Add the rest of the chocolate and stir until smooth.

3. Pour chocolate onto a baking pan lined with ¬†parchment paper or a silicone baking mat (silpat). Use an offset spatula to smooth out the chocolate evenly (it probably won’t cover the whole pan and that’s fine).

4. Sprinkle the hazelnut/dried apricot mixture over the chocolate, then sprinkle everything with coarse sea salt.  Refrigerate until hardened, then break into pieces.

5. Store in an air-tight container and consume within a few days, or package up to give as gifts.

Naptime Notes

Naptime Recipe Serving ideas



Naptime Stopwatch



Naptime Reviews



More Naptime Recipes

Printed from: