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Credit: Romulo Yanes

Recipe Summary

prep:
12 mins
cook:
16 mins
chill:
40 mins
total:
1 hr 8 mins
Yield:
Yield: About 1 lb. 5 oz. (4 5-oz. gift bags) (serving size: 1 oz.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

168 calories; fat 12g; saturated fat 6g; protein 3g; carbohydrates 16g; fiber 3g; iron 2mg; sodium 10mg; calcium 31mg.
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