One 12 oz bag of semi-sweet or bittersweet chocolate chips
12 Dried Apricots
1/2 Cup Raw and unsalted pistachios, crushed
Start by preparing a sheet pan with a layer of parchment paper.
Place pistachios into a durable, resealable bag and use a heavy kitchen object, such as a rolling pin, to crush. For the apricots, I like them a little more powdery. For the bark, I leave them a little more crunchy. But really, there is no right or wrong here. Pour crushed nuts into a small bowl.
Next, fill a medium saucepan with 1 inch of water and set over high heat. Place 2/3 of the bag of chocolate chips in a medium heat-proof bowl. Once the water is boiling, lower heat to a gentle simmer. Set the bowl over the sauce pan. Bottom of the bowl should not touch the water. Let the chips melt in the double-boiler. Stir occasionally until chips are melted, then remove from heat. Stir in the remaining chips until mixture is smooth. Proceed with the recipe of your choice:
For Dipped Apricots:
Dip half of each apricot into the chocolate, then press the chocolate into the crushed pistachios to cover evenly. Set on the prepared sheet pan and repeat until all apricots are coated. Refrigerate for a few hours until chocolate is set.
For Bark Rounds:
Cut apricots into a small dice. Stir half of the diced apricots and half of the crushed pistachios into the melted chocolate. Take a spoon and scoop a dollop of the chocolate mixture onto the prepared sheet pan. Use the back of the spoon to shape the chocolate into rounds about 1 1/2 inches in diameter. Work somewhat quickly to get all the rounds made before the chocolate hardens. Finish by sprinkling diced apricots and crushed pistachios over the top of each round and press gently so the toppings stick. Refrigerate for a few hours or overnight, until the chocolate is set. Peel from the parchment paper and store in a clean container.
NOTE: You can also spread the chocolate out into one large sheet and scatter the remaining apricots and pistachios all over the top. Let cool for about 30 minutes at room temperature, then refrigerate for 2-4 hours until chocolate is hard. Use clean hands to break bark apart. This gives the more rustic, shards of chocolate bark you may be accustomed to. Also good, but I am a fan of the individual rounds for easy snacking. Up to you!
Finally, feel free to jazz things up for a different snack every time. You can use other dried fruit, such as mango or pineapple or kiwi. And for the bark, you can swap out dried cranberries, cherries or golden raisins. Swap pistachios for almonds, cashews, candied pecans or even some organic granola.