Kosher-for-Passover desserts are not the easiest ones to find. For Passover, flour is a no-no, and if you’re keeping strictly kosher, that means desserts served post-Seder (as long as the Seder meals involves a meat) have to be non-dairy. That means no butter or milk. Yikes, we know.
Luckily, this chocolate bark -- adapted from a recipe by Ina Garten -- is quick and easy to make and entirely Kosher for Passover. It’s great for a post-dinner dessert or a mid-day snack. It also makes a nice gift for your Seder hosts.
16 ounces bittersweet (parve, or non-dairy) chocolate chips or chocolate bar cut into small pieces*
1 cup dried apricots, crystallized ginger, dried mango or dried pineapple
1/2 cup dried cranberries or dried cherries
1 cup salted cashews, peanuts, walnuts, almonds or hazelnuts
Melt chocolate over a double boiler, or simply place a glass bowl over a pot of steaming hot water until it melts.
Pour the melted chocolate into an evenly leveled rectangle.
Sprinkle the melted chocolate with the toppings. Let harden at room temperature or in the fridge for 2-3 hours. Once it’s hard, break bark up by hand into 3-inch pieces.
*Note: If your bark doesn’t have to be dairy-free, feel free to use milk chocolate, or a mix of milk and dark chocolates. You can also drizzle with microwave-melted white chocolate on top.
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