Dark Chocolate Bark with Toasted Almonds and Dried Blueberries

By Late2Serenity

Ingredients

• 8 oz. bittersweet chocolate, chopped
• 1/3 cup almonds, toasted and coarsely chopped
• 1/4 cup dried blueberries

Details

Adapted from williams-sonoma.com

Preparation

Step 1

Line a baking sheet with waxed paper. In a bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, just until the mixture is melted and smooth. Remove from the heat.

Stir the almonds and blueberries into the melted chocolate. Using a heatproof rubber spatula, scrape the mixture onto the prepared baking sheet and spread out to a thickness of 1/4 inch.

Refrigerate the chocolate bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container in the refrigerator for up to 1 month. Makes 12 oz. bark; serves 4.