VALENTINE DAY DARK CHOCOLATE BARK by CHEF DAN:

Yields 1.5 pounds

INGREDIENTS:

12 ounces semisweet chocolate, finely chopped

8 ounces white chocolate, finely chopped

3/4-cup walnuts, toasted and chopped

1/2- cup dried craisins (Costco)

1 cup dried apricots, chopped

DIRECTIONS:

1.   In a bowl, combine the toasted walnuts, cranberries, and apricots.

2.   Set aside.

3.   Melt the semi-sweet chocolate over low heat in a 2-quart saucepan, stirring constantly.

4.   In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly.

5.   Remove both saucepans from the heat.

6.   Stir half the almond mixture into the semisweet chocolate.

7.   On a large cookie sheet, spread semi chocolate mixture to about 1/4-inch thickness.

8.   Drop the white chocolate by tablespoons onto the semisweet chocolate mixture.

9.   With the tip of your knife, swirl chocolates together for a marble look.

10.                Sprinkle with remaining almond mixture.

11.                Refrigerate for at least 1-hour or until firm.

ENJOY DAN:                              SING SONGS AND PLANT SEEDS!!