Dark Chocolate Bark with Cashews, Pistachios and Dried Cranberries
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Ingredients
- 2 bags 10 oz, Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 1 cup Whole Roasted, Salted Cashews
- 1/2 cup Dried Cranberries
- 1/4 cup Roasted, Shelled Pistachios
Directions
| 1. | Line a 13" x 9" baking sheet with parchment paper. |
| 2. | In the top of a double boiler over simmering water, melt the chocolate chips stirring until smooth. |
| 3. | Spread a 1/4 of the melted chocolate into a thin layer on the parchment covered baking sheet. |
| 4. | Sprinkle the nuts and cranberries over the chocolate layer and press down with the bottom of a measuring cup. |
| 5. | Pour the rest of the melted chocolate on top of the nuts and spread evenly. |
| 6. | Let cool completely until firm. Cut into squares or break into pieces |
