Milk Chocolate, Apricot & Pecan Bark

Dessert & Baking
Written By Mari Loewen

Recipe & Food Styling Mari Loewen, Photography Ross Cornish

Delicious best quality chocolate and toast the pecans slightly. The apricots add perfect sweetness, and the sea salt takes it over the top.

Ingredients

32 oz milk chocolate, chopped

1 cup pecans, toasted and roughly chopped

1 cup dried apricots, roughly chopped

Preparation

Line a baking sheet with parchment paper. Melt chocolate in a double boiler over low heat, stirring until smooth. Remove from heat, cool slightly, then stir in apricots and pecans. Spread evenly on baking sheet. Chill until set, about 2 hours.

Break into pieces before serving or packaging.

Mari Loewen

Mari Loewen is a food writer, home cook, creative strategist, and culinary consultant based in Toronto, Canada.

https://mariloewen.com
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