- Semi-sweet Chocolate Chips 12 oz. bag
- Walnuts, roughly chopped 1 cup
- Almonds, whole 1 cup
- Craisins 1/2 cup
- Sea Salt (optional) 1 tsp.
Melt chocolate chips in a microwave-safe bowl. Begin with 45 seconds, then 30 second intervals, stirring in between each interval. Once melted, spread the chocolate evenly on a cookie sheet lined with parchment paper. Sprinkle on nuts, craisins and sea salt (if using). Press down lightly to be sure the nuts and fruit stick.
Refrigerate for 30 minutes.
Break bark into pieces.
But into pretty bags or bowls, if you are giving as gifts. Will keep at room temperature for up to 1 week.
Other flavor combinations are to melt white chocolate and top with chopped dried apricots and chopped cashews.