8 ounces semisweet chocolate, finely chopped

8 ounces bittersweet chocolate, finely chopped

1 cup whole roasted, salted cashews

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1 cup chopped dried apricots

½ cup dried cranberries

1. Melt the chocolates in a heatproof bowl set over a pan of simmering water.

2. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9- by 10-inch rectangle on the paper. Turn the paper face down on the baking sheet.

3. Pour the melted chocolate over the paper and spread to form a rectangle. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for two hours until firm. Cut the bark in 1- by 3-inch pieces and serve at room temperature.

— Adapted from Tampa Bay Times from Ina Garten’s “Barefoot Contessa.”