1 12 oz bag of dark chocolate chips1 10 oz box of white chocolate1 cup of chopped pecansdried cranberriesdried apricotssea salt flakes
Melt the dark and white chocolate in separate bowls. Remove from heat and allow to cool for 10 minutes. Line a large baking tray with parchment paper and pour the dark chocolate onto the tray. Spread it into a rectangle. Drizzle the white chocolate over the dark. Create a pattern by dragging a toothpick through the chocolate. Scatter nuts and fruit over the top and finish with sea salt flakes. Allow to cool before serving. Break into bark or serve whole. Enjoy!
Source - http://www.bbcgoodfood.com/recipes/salted-fruit-n-nut-bark
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.