Monday, Oct 24, 2016
One of America's Great Newspapers ~ Toledo, Ohio


Dinner Tonight: Fruit and Nut Bark

The prolific Su Johnson writes in with a recipe for a fruit and nut bark. It's kind of a combination between a snack and a dessert, and if you can't decide when to eat it, serve it as both snack and dessert. Though easy to make, it carries with it a certain panache, a streak of sophistication that will impress your guests, your family, and maybe even yourself.

3/4 cup dried cherries

1/2 cup unsalted pistachios

7 ounces dark or milk chocolate

Mix cherries and pistachios in medium bowl. Line baking sheet with foil, and chill pan in refrigerator or freezer.

Place a double boiler over medium heat, making certain the top pot does not touch the water in the bottom pot. Put the chocolate in the double broiler and melt, stirring frequently.

Stir in half of the fruit mixture, and spread onto the prepared pan. Form into a rectangle, about 9-by-11 inches. Immediately spread the rest of the fruit mixture on top of chocolate mixture.

Chill for about 10 minutes, and then break into pieces.

-- Su Johnson

Have a recipe that is fast and healthy? Send it to or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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