Fruity Cinnamon Nut Chocolate Bark – a delicious recipe with semi-sweet chocolate chips, bittersweet chocolate chips, apricot preserves, ground cinnamon, lemon zest, orange zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400*F.
2
Place coarsely chopped walnuts on baking sheet and place in hot oven. Bake for 8 minutes. Remove from oven.
3
Melt both chocolate chips in a double boiler(over water-or microwave if you like but be careful not to burn). Stir frequently to melt and when smooth and velvety, add in apricot preserves. Mix thoroughly. Remove from heat.
4
Quickly add in cinnamon, lemon and orange zest, stirring to mix.
5
Spread out onto wax paper lined baking sheet. Sprinkle with toasted walnuts and chopped dried apricots. Press them down into the chocolate so they will stick.
6
Chill 1 hour or until firm.
7
Break into pieces. Store in covered container(or zip loc bag) in the fridge. Will keep at least one week. Enjoy!
683
kcal
Calories
42
g
Fat
68
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups semi-sweet chocolate chips, 1 cup bittersweet chocolate chips (or dark chocolate chips), 2 tablespoons apricot preserves, 2 teaspoons ground cinnamon, and more.
Yes, Fruity Cinnamon Nut Chocolate Bark falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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