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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You can subsitute any dried fruit in place of the dried cherries in this crunchy, sweet snack. This went nicely with a Mango Coconut Serbet that I served. Yummy. Note: I added 2 T toffee crunch that I found in our bulk section. Optional, but a nice addition Ingredients:
3/4 cup hazelnuts (about 4 ounces) |
1/3 cup dried cherries, coarsely chopped |
2 tablespoons crystallized ginger, finely chopped |
6 ounces bittersweet chocolate, chopped |
Directions:
1. Preheat oven to 350.
2. Place hazelnuts on a baking sheet. Bake for 20 minutes, stirring once halfway through cooking. Note: at this point, the recipe states to rub the skins off, but I left them on. Coarsely chop nuts.
3. Combine nuts, cherries and ginger in a medium bowl.
4. Place chocolate in a microwave safe measuring cup. Microwave at high for 1 minute (or until melted) stirring every 15 seconds. Add nuts and fruit, stirring just until combined.
5. Spread mixture evenly on a jelly roll pan lined with foil; freeze. Break into pieces.
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