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