Recipes // Desserts // Bacon, Fruit & Nut Chocolate Bark

Bacon, Fruit & Nut Chocolate Bark


By Dédé Wilson

About 10 ounces; serves 8


  • 8 ounces semisweet chocolate, finely chopped
  • 2 dried pineapple rounds, cut into ¼-inch to ½-inch pieces
  • 2 tablespoons dried cranberries
  • 2 tablespoons pepitas
  • 2 slices crisp cooked bacon, drained, cooled and chopped


  1. Smooth a piece of aluminum foil on a baking sheet pan.
  2. Melt chocolate in top of double boiler or in microwave and stir until smooth. Scrape out onto aluminum foil into a large puddle of chocolate about 1/8-inch thick.
  3. Sprinkle and scatter the pineapple, cranberries and pepitas evenly over the chocolate while it is still wet. Finish with the bacon. Refrigerate briefly until chocolate firms up. Break chocolate bark into random slabs and store in airtight container in the refrigerator up to 1 week.

Bakepedia Tips

  • Play with the amount of chocolate and the thickness of your finished chocolate bark.
  • If you want a higher chocolate proportion it is as simple as melting 1 pound of chocolate and spreading it in a thicker puddle before festooning with the fruit, nuts and bacon.
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