White Chocolate, Pistachio, And Apricot Bark

1. 1

   Line a large rimmed baking sheet with parchment paper.

2. 2

   Put chopped chocolate in a shallow, medium heatproof bowl. In a medium saucepan, bring 1/2 in. water to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 110u00b0 on a digital or instant-read thermometer, 3 to 4 minutes.

3. 3

   Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5u00b0), stirring constantly, to 95u00b0, 5 to 12 minutes. Add large chocolate pieces and stir constantly until chocolate cools to 86u00b0 to 88u00b0, 2 to 3 minutes. Spoon out unmelted chocolate and save for other uses.

4. 4

   Pour melted chocolate onto center of parchment and spread with an offset spatula or flexible scraper to about 1 in. from pan edges. Sprinkle with pistachios, cranberries, and apricots and gently pat them into chocolate. Sprinkle with salt.

5. 5

   Set pan on a cooling rack and let stand at room temperature until chocolate is firm, about 1 1/2 hours. Cut or break bark into pieces.

6. 6

   Make ahead: Up to 1 month, airtight at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.