This is a dessert I made for our Reformation Day potluck at church yesterday. Super simple. It's from Ellie Krieger.
Cranberry Almond Chocolate Clusters
1 (6 oz.) pkg sliced almonds
1 cup dried cranberries
1 (11.5 oz.) pkg Ghirardelli bittersweet chocolate chips (60% cocoa)
In a medium bowl, toss together the almonds and the cranberries. Line a baking sheet with waxed paper.
Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently.
Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1” apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
Makes 24 clusters.
When I first told Jim that I was going to make this recipe, he wasn't that excited about it saying that he wasn't a big fan of fruit and chocolate combos. But after one bite, he was hooked.
This is one of the easiest desserts I have ever made. The original recipe called for whole almonds that needed to be chopped, but I thought slices would be easier. It also called for regular chocolate instead of chips, but Ghirardelli makes their 60% chocolate in chips, so why not?
It also called for dried cherries instead of cranberries. I'm sure it's good with the cherries, but with Thanksgiving coming up, I was in the mood for cranberries and they were really good in there.
These have all of the convenience of cookies (easy to transport, easy to eat w/o a plate, etc), but way easier than making cookies and way healthier than eating cookies!