
Chocolate Bark Oscars® Style
Chocolate Bark Oscar® Style is a Wolfgang Puck Favorite chocolate recipe. This elegant simple dish is a great desert at any Oscar party. You can get the same chocolate on Amazon. Then let the creating start.
Chocolate Bark Recipe
CHOCOLATE BARK

Ingredients
- 1 pound dark chocolate (64 to 70 percent cocoa content), coarsely chopped
- 1/4 cup roasted pecan halves
- 1/4 cup coarsely chopped roasted macadamia nuts
- 1/4 cup roasted shelled pistachio nuts
- 1/4 cup roasted shelled sunflower seeds
- 1/4 cup dried cherries
- 1/4 cup chopped dried apricots
Instructions
- 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.
- Line a baking sheet with parchment paper.
- Put the chopped chocolate in a microwave-safe bowl.
- 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.
- 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.)
- Immediately sprinkle the pecans, macadamias, pistachios, sunflower seeds, cherries, and apricots over the still-melted chocolate.
- Leave the chocolate to set until solid, about 20 minutes at cool room temperature or 5 to 10 minutes in the refrigerator.
- Break the chocolate into rough serving pieces and store in a covered container at cool room temperature until serving time.
- Recipe courtesy Wolfgang Puck Catering
The 95th Oscars® will be held on Sunday, March 12, 2023, at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.
Stay tuned here for all things Oscars® 2023 from nominations to award night.
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Recipe courtesy Wolfgang Puck Catering