Recipe: Dark Chocolate Bark with Almonds and Cranberries
by Laura Nathan-Garner
Want to add some cancer-fighting power to your holiday sweets? All it takes is a little dark chocolate — and a good recipe.
Research suggests that the antioxidants in dark chocolate help protect the body from cancer. Added bonus: regularly eating small amounts of chocolate may reduce your chances of both heart disease and stroke.
Whip up this dark chocolate bark recipe for a cancer-fighting holiday treat. Want to print the recipe? Download the PDF.
12 ounces dark chocolate (bar or chips)
1/2-cup dried cranberries, coarsely chopped
1/2-cup unsalted almonds, coarsely chopped**
**Pistachios can be substituted for the almonds.
1. Line cookie pan with parchment paper.
2. Place chocolate in medium, microwave-safe bowl. Microwave on medium for 1 minute, then stir. Continue microwaving on medium in 15-second intervals, stirring after each heating, until chips are melted and smooth when stirred.
3. Set aside about 3 tablespoons of cranberries and 3 tablespoons of almonds; stir remaining almonds and cranberries into melted chocolate. Pour mixture onto pan; spread to about 1/2-inch thickness. Sprinkle remaining cranberries and almond pieces over the mixture. Tap pan on the counter until bark is desired thickness.
4. Refrigerate about 8 hours or until firm, then break into 24 pieces (or more, if smaller pieces are desired). Store in an airtight container in a cool, dry place.
Yield: 24 servings
Serving size: 1 piece
Each serving provides:
Calories: 87 calories
Total fat: 6 grams
Protein: 1.5 grams
Sugar: 8 grams
Sodium: 6.5 milligrams
Fiber: 2 grams