Ingredients
12ozquality chocolate chipsor chopped chocolate, bittersweet/about 60% cocao content
¾cupraw nutsor seeds
¼cupdried cranberriesor other dried fruit, chopped if large
½tspflaky sea saltoptional
Preparation
Preheat the oven to 350 degrees F.
Toast the nuts on a rimmed baking sheet until fragrant and turning lightly golden on the edges, for 6 to 9 minutes.
Transfer the nuts to a cutting board and roughly chop them.
Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one.
Cover a large, rimmed baking sheet with parchment paper.
Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet at ¼-inch thickness.
Sprinkle the nuts evenly over the chocolate, followed by the dried fruit and crushing the flaky salt with hands before sprinkling over the chocolate.
Lightly use palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to harden for about 15 minutes.
Use hands to break the chocolate into about 25 pieces.
Serve, and enjoy!
