-
1
Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan.
-
2
Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
-
3
Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes.
-
4
Set aside to cool and then chop roughly into large pieces.
-
5
Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds.
-
6
(Don't trust your microwave timer - time it with your watch.)
-
7
Stir with a rubber spatula.
-
8
Put it back in the microwave for another 30 seconds and stir again.
-
9
Continue to heat and stir every 30 seconds until the chocolate is just melted.
-
10
Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
-
11
(If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
-
12
Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle.
-
13
Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots.
-
14
Set aside for at least 2 hours until firm, or refrigerate for 20 minutes.
-
15
Cut the bark in 16 pieces and serve at room temperature.
