Hand-Crafted Candy Bars
Joseph De Leo
From Hand-Crafted Candy Bars (Chronicle), by Susie Norris and Susan Heeger, these little wonders are surprisingly wholesome, thanks to oodles of dried fruits rife with antioxidants and vitamins, along with protein-and-good-fat-packed nuts. Plus, they're darn pretty, to boot, sporting a prism of lovely colors. Pop 'em - you'll love 'em.
Time Needed: About 1 hour
1 cup dried tart cherries
Four or more of the following:
1 cup pistachios (shelled)
1⁄2 cup almonds
1⁄2 cup dried cranberries
1⁄2 cup dried hulled pumpkin seeds (also known as pepitas)
1⁄2 cup macadamia nuts
1 cup cashews
1⁄2 cup dried apricots, thinly sliced
1⁄2 cup candied lemon zest, roughly chopped
1 batch Tempered Dark Chocolate
1. Line a baking sheet or two 8-in cake pans with parchment paper. Arrange the cherries and your choice of nuts and dried fruits in your desired pattern, setting aside 1/2 cup for decoration.
2. Have the tempered chocolate at 90 degrees F. Pipe or spoon a 1/2-in layer of chocolate to cover the fruits and nuts and allow the chocolate to set for 20 minutes. Pour the remaining chocolate over them and add decorative nuts and fruits on top. Allow to cool for 20 minutes in the refrigerator. Break into pieces or serve whole at room temperature.
Store in an airtight container or a zip-top plastic bag at room temperature for 7 days, in the refrigerator for 2 weeks, or in the freezer for 6 months.
Makes about 24 pieces
Excerpted from Hand-Crafted Candy Bars © 2013 by Susie Norris and Susan Heeger. Reprinted with permission from Chronicle Books. Photographs courtesy of Joseph De Leo.
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