Chocolate Bark With Apricots, Pistachios, And Figs is a yummy blend of velvety chocolate, pistachios, dried apricots, and dried figs. With just four ingredients, this combination creates a treat that's elegant and easy. This bark is perfect for gifting, a holiday dessert table, or enjoying as a sweet treat.

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This bark is not only beautiful, but it is simple to make. You can prepare it for a holiday like Valentine's day or for a dessert table. The fig and apricot flavors pair well with the deep cocoa notes of the dark chocolate. A stunning gift, or a wonderful treat for anyone on your list.
This dish was inspired by the Dark Chocolate Bark With Sea Salt and the Orange Chocolate Bark With Almonds that I like to make duriing the holidays . I like to add my Milk Chocolate Almond Bark or my White Chocolate Almond Bark to a basket of goodies for friends.
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Why You Will Love This Recipe
- Easy Recipe - This is a simple recipe that comes together quickly without baking.
- Four Ingredients - Dark chocolate, pistachios, dried figs, and dried apricots.
- Quick - You will be done in under 10 minutes!
Ingredients
You will need the following ingredients to make this chocolate and pistachio bark:
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Variations
- Fruit - change the fruit to dried cherries, cranberries, or candied orange peel.
- Nuts - change the nuts to cashews, hazelnuts, walnuts, almonds, or pecans.
- Seeds - swap the nuts for seeds like pumpkin seeds, chia seeds, sesame seeds, or even sunflower seeds.
- Drizzle - add a drizzle of white chocolate or a caramel drizzled over the top.
- Spices - cinnamon, cardamom, chile, or cayenne would also work nicely with the chocolate.
- Other Toppings - shredded coconut or flaky sea salt work nicely.
How To Make Chocolate Bark With Apricots, Pistachios, And Figs : Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Line a sheet pan with parchment paper. If using a block of chocolate, chop the chocolate into chunks. Place the chocolate into a microwave-safe bowl.
Step 2: Microwave the chocolate using 20-second intervals. Stir the chocolate in between intervals until fully melted. Add in the apricots, figs, and toasted pistachios. Combine.
Step 3: Spread the chocolate onto the prepared sheet pan.
Step 4: Top with additional figs, apricots, and pistachios (optional). Place into the refrigerator for at least 10 minutes. Break into pieces and serve.
Recipe Tips
- Toast Any Nuts (if using) – Toasting the nuts adds both flavor and texture. You can either toast them in an oven set at 350℉ for 8-10 minutes or on the stovetop in a pan set over low heat. Make sure to watch the pistachios while toasting as they will burn quickly.
- Melt The Chocolate Properly – While I prefer melting chocolate in the microwave, most chocolatiers will advise you to place the chocolate in a pan set over boiling water (a double boiler) and slowly melt the chocolate. Both work equally well.
- Spread Evenly – Make sure to spread the chocolate evenly. Using an offset spatula works well.
Confidence Tip
Make sure you put the bark into the refrigerator for a minimum of 10 minutes to let the bark set long enough to break apart.
I love bringing chocolate bark as a gift for friends along with a yummy appetizer like the Spinach And Crab Dip or the Marinated Olives!
Store
- Room Temperature - Store on the counter in an airtight container for up to two weeks.
- Refrigerate - If your room is warm, store the bark in an airtight container, with parchment placed between layers, in the refrigerator. Be aware that the refrigerator may cause the chocolate to bloom. Blooming is a process where the cocoa butter comes to the surface making the chocolate look gray or powdery. The chocolate is still okay to eat.
- Freeze - For long-term storage, freeze the bark in a sealed, freezer-safe container for up to 3 months. Wrap the bark in parchment paper, then place it in a ziplock bag or airtight container to protect it from freezer burn. Thaw it in the refrigerator before serving to prevent condensation from forming on the surface.
Frequently Asked Questions
Yes. Chocolate bark is made by melting real chocolate, spreading it on a pan. and letting the chocolate cool.
Couverture. A top-quality semisweet or bittersweet chocolates are a good substitute for couverture. Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly. I like using Valhrona, Callebaut, or Guitard.
Your chocolate has what is called sugar bloom. Sugar bloom is the cocoa butter rising to the surface when the chocolate hasn't been stored correctly. It is safe to eat, tastes the same, and is harmless.
Appetizers To Share With Friends
Chocolate Bark With Apricots, Pistachios, And Figs
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Equipment
Ingredients
- 12 oz dark chocolate chopped if using a bar
- ⅓ cup pistachios toasted
- ¼ cup dried figs sliced thin
- ¼ cup dried apricots sliced thin
- sea salt optional
Instructions
- Prepare the sheet pan with parchment paper.
- Chop the chocolate if needed, slice the apricots and figs. Set aside.
- Place the chocolate into a microwave-safe bowl.
- Microwave the chocolate in 20-second intervals stirring in between.
- Add in the pistachios, figs, and apricots reserving some for the top (optional). Combine.
- Spread the chocolate evenly using an offset spatula on the prepared sheet pan.
- Refrigerate for 10 minutes or more.
- Break into pieces and enjoy.
Gwen Wolken says
So easy and extremely delicious!