Jewelled Bark

Jewelled Bark
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
  • 2-1/2 cups (625 mL) HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips
  • ¾ cup (175 mL) each chopped dried apricots and cranberries
  • ¾ cup (175 mL) chopped pistachios
  • ½ cup (125 mL) HERSHEY'S CHIPITS White Chocolate Chips
  1. In heatproof bowl set over saucepan of hot (not boiling) water, melt semisweet chocolate chips, stirring until smooth. Remove from heat. Stir in ½?cup each of the apricots, cranberries and pistachios.
  2. Scrape onto foil-lined rimmed baking sheet. With rubber spatula, spread to ½-inch (1?cm) thickness. Sprinkle with remaining apricots, cranberries and pistachios, pressing lightly to adhere.
  3. In separate heatproof bowl set over hot (not boiling) water, melt white chocolate chips; drizzle over bark. Refrigerate until firm, about 45?minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
  4. Tip from the Test Kitchen: Use a piping bag to create an even drizzle on the bark.


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