Everything but the kitchen sink is included in this holiday bark. Feel free to substitute, add or delete any ingredients.
This is what I used:
Toasted Cashews, Pepitas & Whole Almonds
Chopped dried pineapple and apricots
Dried cranberries and cherries
Mini M&Ms
24 oz. white chocolate, divided
Chopped red & white Andes Candies
Fleur de Sil (optional)
Combine nuts, fruits, mini M&Ms in a bowl. Set aside.
Melt 18 oz. chocolate in a bowl over a pot of boiling water.
Spread onto a parchment-lined baking sheet; use two if necessary. Use an offset spatula to smooth out the chocolate to a little less than 1/4".
Sprinkle the the fruit and nut mixture over the top leaving some white chocolate showing. Press in slightly.
Sprinkle very lightly with Fleur de Sil. I used less than 1/4 tsp.
Melt remaining white chocolate and drizzle back and forth over the fruit and nuts. Sprinkle with Andes Candies.
Let sit for 2-3 hours until completely set.
Break into pieces and store in an airtight container.
