Chocolate bark (GF, DF*, SF*, EF):
Simple, yummy, and totally adaptable to almost any food restrictions. If you can’t have nuts, just add more fruit. It’s quick and easy, and is good for gift giving. You can let the children help, too. They can use plastic knives to cut up the dried fruit.
18 oz chocolate: dark, semi sweet, milk, or a mix (this is about 3 cups of chips)
1/2 cup chopped dried fruits, like apricots, cranberries, blueberries, cherries, etc.
3/4 cup chopped nuts: almonds, pecans, macadamia nuts, cashews, etc.
optional: 1/4 cup finely chopped crystallized ginger or espresso beans
Cookie sheet covered with parchment paper
Chop the dried fruit and nuts into small pieces.
Melt chocolate the chocolate. Put in a microwave safe bowl and heat, stirring every 30 seconds until melted, or you can melt the chocolate in a double boiler if you prefer. Add in chopped fruits and nuts, stir well and spread out over the prepared cookie sheet.
Break into pieces, and do your best to share.
*Dairy and soy free if you use dairy and soy free chocolate
~from Cheryl’s kitchen ©2007