Recipe courtesy of Dave Lieberman
Recipe courtesy of Dave Lieberman
Episode:
Late Night Chocolate Party
Cranberry Almond Chocolate Bars with Tangerine Zest
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 246
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- 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.
