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Chocolate Bark - A Sweet Recipe from La Prima

Chef’s Corner: Holiday Chocolate Bark

    Sweetened Shredded Coconut – 3/4 cup
    Whole Almonds – 3/4 cup
    Dried Cranberries – 1/4 cup
    Dried Apricot (chopped) – 1/4 cup
    White Chocolate Chips (melted) – 1 tbsp
    Semi Sweet Chocolate Chips – 1 lb

    White Chocolate Chips (melted) – 1 tbsp


  1. Preheat oven to 350 degrees.
  2. Place coconut on parchment lined sheet pans and cook until golden, approximately 4 – 6 minutes.
  3. Separately, place almonds on parchment lined sheet pans and roast for approximately 10 minutes.
  4. Chop the almonds and the dried apricot.
  5. Set aside 1/2 of the almonds, cranberries and apricot to use as topping.
  6. Combine remaining almonds, cranberries, apricot and coconut.
  7. Melt semi sweet chocolate, stirring until smooth.
  8. Stir in the nut mixture and let cool.
  9. Add 1 tbsp white chocolate.
  10. Spread the chocolate-nut mixture onto half sheet pans, 3/8 inch thick.
  11. Sprinkle with reserved fruit and nut topping.
  12. Drizzle on 1 tbsp white chocolate topping.
  13. Let cool completely. Pack each pan in a plastic bag and secure with a twist tie.
  14. Store either frozen or at room temperature. Do not refrigerate.


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