14 medjool dates (pitted)
½ cup Wonderful Pistachios No Shells Lightly Salted - rough chopped, divided into ⅜ cup and ⅛ cup
¼ cup candied lemon peel - diced
⅓ cup dried cranberries
⅓ cup dried apricots - diced
16 ounces dark chocolate 70% - finely chopped, divided into 12 ounces and 4 ounces
5 ounces white chocolate - finely chopped, divided into 4 ounces and 1 ounce
Flaky sea salt to sprinkle
Line a quarter sheet pan with parchment paper. Cut each medjool date into quarters. Flatten the dates using your fingers or a rolling pin. Arrange the date pieces as close together as possible on your parchment lined sheet pan. Sprinkle 3 Tablespoons chopped Wonderful Pistachios evenly, with candied lemon peel, dried cranberries and apricots.
Temper 12 ounces of dark chocolate using a microwave in a glass bowl. Heat in increments of 1 minute using 50% of the microwave power. Stir at each interval and heat until completely melted. Remove from the microwave and stir in the other 4 ounces of dark chocolate in small increments until the chocolate has completely melted. Spread the tempered dark chocolate evenly over the dates, nuts and fruits. Spread quickly to cover completely. Top with 3 Tablespoons chopped pistachios.
Repeat with the white chocolate. Melting 4 ounces in small increments until the chocolate has completely melted. Stir in 1 ounce of white chocolate. Stir gently for 30 seconds to reduce temperature.
Using a spoon, drizzle the tempered white chocolate in a decorative zigzag pattern over the bark. Immediately, sprinkle the remaining pistachios over the white chocolate. Sprinkle a pinch of flaky sea salt over. Set aside to firm up. Cut into desired size pieces.