Chocolate Bark

dessert
  • 1 Lindt Bittersweet chocolate bar
  • 1 small handful sliced almonds
  • 1 small handful dried cherries or cranberries
  1. Line a small cookie pan with aluminium foil, being careful to avoid wrinkles.
  2. If the cherries/cranberries are whole, chop them coarsely.
  3. Mix the cherries/cranberries and most of the almonds in a roughly rectangular area on the cookie pan.
  4. The rectangle should be a little larger than the chocolate bar.
  5. Break the chocolate into pieces along the scored lines into a microwavable bowl and
  6. nuke on low power for 20 second bursts, stirring with a rubber spatula between bursts until it's almost melted.
  7. My microwave has 10 power settings; 5 works fine for this. Stir to melt all the lumps.
  8. If it's a cold night, stir the goodies into the chocolate eat as soup. Otherwise, continue...
  9. Pour the chocolate over the goodies on the aluminium foil, smoothing with the rubber spatula to about a 1/4" thickness.
  10. Sprinkle the rest of the sliced almonds over the top, and gently press in any pieces that stick out with your fingers.
  11. Refrigerate, uncovered, for about 20 minutes, until almost set.
  12. Invert the cookie pan over a wooden board, and peel the foil off of the chocolate.
  13. Score the back of the chocolate with a sharp knife in stripes about 1" wide. Break the chocolate along the score lines. Eat, or store in aluminium foil.