Sunday, December 18, 2016

Allergy-Friendly Fruit and Seed Chocolate Bark

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...

I've got chocolate bark to the rescue!  You really can't go wrong with this quick and easy chocolatey treat.  All you have to do is melt some chocolate and mix in whatever you like.  There's really no hard and fast rule on what you can use as a "mix-in." Experiment.  Be creative.  Look around your pantry and see what sounds good together.  For this particular recipe, I was inspired to make an allergy-friendly version of my old childhood favorite: the Cadbury Fruit & Nut chocolate bar.  Instead of using almonds and raisins, I used roasted sunflower seeds and dried cranberries.  And I also used our favorite allergy-friendly chocolate chips :-)

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.

1 comment:

  1. I know it seems simple but I've never thought about replacing the nuts with seeds in chocolate bark. What a great idea! I'm so glad you posted this because I'm going to use it for a friend who is nut-free. I always like dried cranberries and chocolate together, yum.