Time and time again, it happens. I'll have my schedule planned out for all the goodies I want to bake for my friends and family. I'll have my kitchen set up like an assembly line, with cookie sheets taking up every counter space available. Gift boxes, treat bags, tissue paper and ribbon are scattered haphazardly all over the kitchen table. If I'm ahead of the game, I'll have an early start in the morning and be finished by dinner. But most of the time, I'm baking late into the night. And then it happens. Something always happens. I run out of an ingredient and it's too late to go run to the store. I burn a batch of cookies (or two) because I had my headphones on with my music too loud, and I didn't hear the oven timer (yes, I realize now I should be using my phone timer instead). As a result, I don't have enough cookies to fill all the boxes. And the biggest thing that happens...I run out of time.
But don't worry, I've got a backup plan...
So learn from me and always have a bag of chocolate chips handy, because you'll never know when you'll need to throw together a last-minute treat.
Allergy-Friendly Fruit and Seed Chocolate Bark
Makes about 12-16 pieces
10 oz. bag allergy-friendly chocolate chips (i.e. Enjoy Life Brand)
1/2 cup dried fruit (i.e. dried cranberries or raisins)
1/2 cup roasted sunflower seeds
1/2 cup crisp rice cereal
Line a cookie sheet with parchment paper or aluminum foil. Place chocolate chips in a microwave-safe bowl. At 50% power, microwave for 30 seconds. Stir and return to the microwave to heat for 15 seconds. Repeat this process of stirring and microwaving for 15 seconds until chocolate is melted and smooth. Add in dried fruit, sunflower seeds and rice cereal. Spread the mixture evenly on a cookie sheet and let it set until firm. Break apart into smaller pieces.