White Chocolate, Pistachio, And Apricot Bark

• 1 pound white chocolate bars, chopped, plus 4 oz. of the same chocolate, broken into 2 large pieces
• 1/3 cup roasted salted shelled pistachios
• 1/3 cup dried cranberries
• 1/3 cup chopped dried apricots (preferably Blenheim)
• 3/4 teaspoon flake sea salt

1. Line a large rimmed baking sheet with parchment paper.
2. Put chopped chocolate in a shallow, medium heatproof bowl. In a medium saucepan, bring 1/2 in. water to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 110u0b0 on a digital or instant-read thermometer, 3 to 4 minutes.
3. Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5u0b0), stirring constantly, to 95u0b0, 5 to 12 minutes. Add large chocolate pieces and stir constantly until chocolate cools to 86u0b0 to 88u0b0, 2 to 3 minutes. Spoon out unmelted chocolate and save for other uses.
4. Pour melted chocolate onto center of parchment and spread with an offset spatula or flexible scraper to about 1 in. from pan edges. Sprinkle with pistachios, cranberries, and apricots and gently pat them into chocolate. Sprinkle with salt.
5. Set pan on a cooling rack and let stand at room temperature until chocolate is firm, about 1 1/2 hours. Cut or break bark into pieces.
6. Make ahead: Up to 1 month, airtight at room temperature.

chocolate, pistachios, cranberries, blenheim, flake sea salt

Taken from www.myrecipes.com/recipe/white-chocolate-pistachio-apricot-bark (may not work)