CRANBERRY ALMOND CHOCOLATE BARS WITH TANGERINE ZEST
Provided by Dave Lieberman
Categories dessert
Time 1h25m
Yield about 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line a 13 by 9-inch baking pan with aluminum foil.
- Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
- Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
- Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.
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