Fruit-And-Nut Chocolate Bark

Chocolate, chocolate, chocolate, chocolate. I'll confess, I'm not obsessed with chocolate. I can actually kind of do without it, but every once in a while, I crave it. My two favorite chocolates are white chocolate (even though I know it's not really chocolate) and milk chocolate, and everything else, at least in candy bar shape or form. Give me either white or milk and I'll be happy for the rest of the day with that candy bar. Enter this recipe from Better Homes & Gardens New Cook Book. It can be made with any kind of chocolate you want, even though I made it with milk chocolate, and it's mix-ins make this the best chocolate candy bar I've had. It has nuts (which you can "substitute the variety of nuts you like best"), raisins, apricots, cranberries, and citron. Hands down, the best and easiest candy to make. For all you chocolate lovers, this is a recipe that should be tried as soon as you can :)

Fruit-And-Nut Chocolate Bark
*makes 40 servings*

2 cups almonds, toasted and coarsely chopped
2/3 cup golden raisins
2/3 cup snipped dried apricots
2/3 cup dried cranberries
1/4 cup diced citron
12 oz chocolate-flavored candy coating, cut up
7 oz milk chocolate, cut up

1) Line a large baking sheet with foil; grease the foil and set aside. In a large bowl combine nuts, raisins, apricots, cranberries, and citron. Reserve 3/4 cup of the fruit mixture for topping. Set both portions aside.
2) In a 2-quart heavy saucepan heat and stir candy coating and chocolate over low heat until mixture is melted and smooth. Remove from heat. Stir in the large portion of fruit mixture; mix well. Pour candy mixture onto the prepared baking sheet. Spread to about 3/8-inch thickness. Sprinkle topping over mixture in pan, pressing slightly with the back of a spoon.
3) Chill candy until firm, about 1 hour. Use foil to lift candy from baking sheet; carefully break candy into pieces. Store candy between layers of waxed paper in an airtight container in the refrigerator for up to 2 weeks. Do not freeze.

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