▢¼ cup sliced almonds, toasted (optional) and chopped
▢1 tablespoon dried cranberries, chopped
▢1 tablespoon raisins, chopped
▢3 ounces semisweet chocolate chips (I used Ghirardelli)
Instructions
Line a sheet pan with parchment paper and set aside.
Add nuts to a non-stick skillet and dry roast for just a couple of minutes (optional).
Chop nuts and fruit. Add to a single bowl, or keep items separate if your prefer.
Add 2 ounces of chocolate chips to a glass bowl and microwave at 50 percent power for 30 seconds. Remove bowl and stir chocolate.
Microwave at 50 percent power for another 15-20 seconds. Remove bowl and stir in remaining ounce of chocolate chips.
Continue to stir until chocolate is completely melted. If necessary, return to microwave for 5 second intervals.
Drop 1 teaspoon of chocolate onto parchment paper and spread into a 2-3 inch circle with back of spoon. Quickly repeat with remaining chocolate to make a total of 12 chocolate disks.
Sprinkle fruit and nuts over the top and press lightly so the toppings stick to the chocolate.
Let cool until chocolate firms (approximately 45 minutes) or refrigerate for 20 minutes if you can’t wait.
