Fruit Jeweled White Chocolate Candy Bark

serves 24

1 cup dried apricots, cut into ¼’s
½ cup dried cranberries
½ cup almonds
1½ pound white chocolate (chopped or use morsels)

Preheat oven to 350°. 

Pour almonds onto a small cookie sheet and bake 5-7 minutes, until toasted.

Meanwhile pour white chocolate into a wide microwave safe bowl.  Microwave chocolate 30 seconds at a time.  Heat until smooth; stirring each time.

Line a 9x13 baking sheet with parchment paper.  Reserve a small handful of fruit and nuts to garnish with.  Sprinkle remaining fruit and nuts over baking sheet.

Pour melted chocolate over fruit and nuts and smooth with a spatula.  Sprinkle remaining fruit over top and gently press toppings into chocolate.

Set at room temperature for 2 hours for refrigerate for 30 minutes.

Break into pieces with hands.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
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