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.