Ingredients
- 8 ounces semi-sweet chocolate (one 225 gram packages chocolate baking squares)
- 8 ounces bittersweet chocolate (one 225 gram packages chocolate baking squares)
- 12 ounces white chocolate (two 170 gram packages white chocolate baking squares)
- 1 cup almonds (toasted in the oven, then sliced in half - I also added 1/4 cup roasted salted peanuts)
- 1/2 to 3/4 cup dried cranberries (or dried cherries, or a mix of both)
- 1/3 cup chopped almonds (or as desired - just give then a quick pulse in a food processor)
- Coarse sea salt (optional and as desired))
How to Make
-
Step 1: Brush melted butter or margarine over a large cookie or baking sheet.
-
Step 2: On top of the stove over lowest heat, melt all the dark chocolate stirring often. When completely melted, mix in the halved almonds and dried cranberries (DO NOT mix in the chopped almonds).
-
Step 3: Spread mixture in the buttered pan.
-
Step 4: Immediately start melting the white chocolate. When completely melted drizzle over the top of the chocolate in the pan. Using a knife swirl the white chocolate into the dark chocolate.
-
Step 5: Sprinkle the top with the chopped almonds.
-
Step 6: Using your fingers lightly sprinkle a small amount of coarse sea salt over the top.
-
Step 7: Refrigerate until very firm.
-
Step 8: Remove the whole piece from the pan, then break into pieces.
-
Step 9: Store in covered container in refrigerator.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.