Salted fruit ’n’ nut bark

Salted fruit ’n’ nut bark

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(3 ratings)

Prep: 10 mins Cook: 5 mins plus cooling


Makes 1 slab
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift

Nutrition and extra info

Nutrition: per 25g

  • kcal145
  • fat10g
  • saturates5g
  • carbs11g
  • sugars9g
  • fibre2g
  • protein2g
  • salt0g
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  • 200g dark chocolate (at least 70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
  • 2 tbsp freeze-dried raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g dried fruit (we used sultanas, cranberries and chopped apricots)
  • ¼ tsp sea salt flakes


  1. Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.

  2. Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.

  3. Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.

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Comments, questions and tips

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lauramoore23's picture
21st Dec, 2015
Very easy and effective recipe; the final outcome looks and tastes as though a lot more effort went into its preparation than was truly the case! I found that I only needed about half as much of the white chocolate as the ingredients list called for, else I was at risk of losing the swirled/marbled effect to a big pale blob... otherwise, I'm really pleased with the overall result.
9th Dec, 2015
I make this every year for Christmas presents using a glass kilner jar to package the pieces. Everyone loves it! I have tried various different ingredients over the years - don't use milk chocolate as it can go grainy when cooled; 70% cocoa is important. White chocolate and honey roasted cashews / peanuts bashed with a rolling pin and sprinkled on top seems to be the flavour of choice currently!
1st Feb, 2017
have you tried using white chocolate as the main ingredient?
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