Chocolate Bark
During my time at Starfleet Academy, I spent my mid-semester breaks with a host family. One of those times was during the winter month of December,where I encountered a plethora of homemade breads, cakes, and sweets. In the making of these treats, the entire family is involved and they share a bond. The recipe below came from that family — it is easily and quickly made just as quickly disappears. It can be used during all times of the year, and not just winter.
Ingredients
Dark chocolate chips (2 10oz bags) (NOTE- If you have an allergy to chocolate or, like in Vulcans, it causes intoxication, carob chips can be used.)
1 cup dried cherries or any dried fruit
1 cup nuts (any type)
Preparation is easy. First place the nuts in a pan on a medium heat to toast them. Make sure to keep a close watch on them; nuts can burn quickly. While those are toasting, get a large bowl, place the chocolate or carob inside. You can melt the chocolate in the microwave for one minute, store, then every 30 seconds thereafter stirring each time until completely melted. Melting must be gradual, for chocolate can also burn.
Once the nuts are roasted lightly, add to the chocolate, along with the dried fruit. Mix carefully.
Line a lipped cookie sheet with aluminum foil, pour the chocolate, fruit, and nut mixture into the pan. Place in the refrigerator for two hours or until firmly set. Once hard, slice or break into bits. Package in decorative tins or boxes.
Variations:
Dark, milk or white chocolate or carob. Melting peanut butter with dark chocolate is a good choice too.
Dried fruit, crushed peppermint candies, or small sweets called marshmellows can be used as well. The only limit is your imagination.
