Dried cherries and crystallized ginger add a depth of flavor to this simple, four-ingredient chocolate bark.

Ivy Manning
Recipe by Cooking Light September 2009

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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
About 12 ounces (serving size: 1 ounce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.

  • Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.

Nutrition Facts

139 calories; fat 8.8g; saturated fat 2.5g; mono fat 3.9g; poly fat 0.7g; protein 2.1g; carbohydrates 15.4g; fiber 1.4g; cholesterolmg; iron 0.8mg; sodium 5mg; calcium 19mg.