INSTRUCTIONS
1
Coat a 9×12 1/2-inch rimmed baking sheet with cooking spray and line with parchment paper, leaving an overhang on ends. Using a ruler and a pencil, draw a 9×10-inch rectangle on the paper. Turn the paper facedown on the sprayed baking sheet.
2
Place the chopped chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.
3
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline.
4
Sprinkle the walnuts, apricots, dried cherries, and golden raisins over the chocolate. Set aside for 2 hours until firm.
5
Peel off parchment and break the bark in 1×3-inch pieces. Serve at room temperature.
