Chocolate-Apricot California Walnut Bark
Source: California Walnut Commission

12 squares (12 oz/360 g) bittersweet chocolate
1 1/4 cups (300 mL) toasted walnut pieces
1/2 cup (125 mL) chopped dried apricots or dried cranberries

In medium glass bowl or top of double boiler, place chocolate; place over simmering water. Melt, stirring constantly, until two thirds melted. Remove from heat and continue to stir until completely melted.

Stir in walnut pieces and dried apricots or cranberries. Spread onto parchment or waxed paper-lined baking sheet. Bang baking sheet on counter several times to spread chocolate evenly.

Refrigerate until firm; break into pieces. Store in airtight container at room temperature for up to 5 days.