Yield: 24 pieces

1/2 cup unsalted pecans, coarsely chopped and toasted

2/3 cup dried peaches

1 pound white chocolate, finely chopped

Line a 17 x 11-inch rimmed baking sheet with parchment paper. Combine the pecans and dried peaches in a medium mixing bowl. Set aside.

To temper the chocolate, place 3/4 of the chocolate in the top of a double boiler over barely simmering water. Check to make sure the water doesn't touch the top section of the double boiler, and be careful that no water drips into the bowl of chocolate.

Using an instant-read thermometer, check the temperature of the chocolate. It should be between 100 and 110 degrees. Heat briefly if it hasn't reached the desired temperature. Then add enough of the remaining chocolate and stir constantly until the temperature of the chocolate is between 84 and 86 degrees. Reheat slowly and carefully as needed to reach the desired temperature. The chocolate is now tempered and ready to spread.

Working quickly and using an offset spatula, spread the chocolate in an even layer about 1/4 inch thick on the parchment. Evenly and artfully scatter the dried peaches and pecans over the chocolate. With a delicate touch, use your fingertips to gently press the nuts and cranberries into the chocolate so they set into and adhere to the chocolate. Set the bark aside in a cool, dry spot to set and harden, about 1 hour. Break into pieces.

Recipe Courtesy of Chef Stacy Horn

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