Chocolate Bark Oscars® Style

Instructions

1. If you start with raw shelled nuts, put them in a single layer in a baking pan and roast them in a preheated 350°F oven until golden, about 6 minutes; then remove them from the oven and cool to room temperature before making the bark.
2. Line a baking sheet with parchment paper.
3. Put the chopped chocolate in a microwave-safe bowl.
4. Put the bowl in the microwave, set the power level to medium, and microwave for 20 seconds. Stir the chocolate with a rubber spatula and, if not smoothly melted, microwave again for 20 seconds longer. Continue only until the chocolate is smooth.
5. Spread the melted chocolate on the parchment-lined baking sheet to a thickness of 1/4 inch. (It’s okay if the edges of the spread-out chocolate aren’t neat, since you’ll be breaking it up.)
6. Immediately sprinkle the pecans, macadamias, pistachios, sunflower seeds, cherries, and apricots over the still-melted chocolate.
7. Leave the chocolate to set until solid, about 20 minutes at cool room temperature or 5 to 10 minutes in the refrigerator.
8. Break the chocolate into rough serving pieces and store in a covered container at cool room temperature until serving time.
9. Recipe courtesy Wolfgang Puck Catering