Photo: Romulo Yanes
Prep Time
12 Mins
Cook Time
16 Mins
Chill Time
40 Mins
Yield
Yield: About 1 lb. 5 oz. (4 5-oz. gift bags) (serving size: 1 oz.)

How to Make It

Step 1

Preheat oven to 350ºF. Spread almonds on a rimmed baking sheet. Bake, shaking pan occasionally, until toasted and fragrant, about 12 minutes. Transfer to a plate and let cool.

Step 2

Line a separate large baking sheet with nonstick foil. Melt chocolate in a heatproof bowl set over a saucepan of simmering water. Stir chocolate until smooth, about 4 minutes. Remove bowl from heat and stir in half each of berries and nuts.

Step 3

Immediately pour chocolate mixture onto foil; spread evenly into a 16-by-11-inch rectangle. Sprinkle with remaining berries and nuts, pressing gently into chocolate. Chill for 30 to 40 minutes or until very firm. Break into about 34 3- to 4-inch pieces. Store between pieces of parchment in an airtight container in a cool place.

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