These delicious slivers of chocolate topped with dried fruits and nuts make for an elegant yet simple dessert. And while this easy-to-make bark can be enjoyed any time of year, it’s a perfect Tu B’shvat treat, since it incorporates some of Israel’s agricultural “seven species” we traditionally eat on holidays. Serve these chocolatey delights at your Tu B’shvat seder, or wrap them in a basket as a holiday gift.

For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of, click here. B’te-avon (bon appétit)!

Photo and recipe courtesy of Jamie Geller,