Make It & Take It
Warm a co-worker’s spirit with the gift of a chocolaty treat tucked inside a cozy mug.
•Nothing spreads office cheer quite like chocolate treats.
Nut Fruit Bark —Thomas Faglon, Somerset, NJ
Line the bottom and sides of a 15x10x1-in. baking pan with parchment paper; grease the paper and set aside. In a double boiler or metal bowl over hot water, melt 1 lb. coarsely chopped dark chocolate; stir until smooth. Stir in 1 tsp. espresso powder, 1/4 cup dried cherries, 1/4 cup chopped macadamia nuts and 1/4 cup chopped cashews. Spread into prepared pan; top with 1/4 cup dried cherries, 1/4 cup chopped macadamia nuts and 1/4 cup chopped cashews. Sprinkle with
1/2 tsp. coarse sea salt if desired. Refrigerate about 30 minutes or until firm. Break into pieces. Store in an airtight container.
1 oz.: 147 cal., 10g fat (5g sat. fat), 1mg chol., 26mg sod.,14g carb.
(11g sugars, 2g fiber), 2g pro.
Sundae Funday Bark —Kim Banick, Salem, OR
Line the bottom and sides of a 15x10x1-in. baking pan with parchment paper; grease the paper and set aside. In a microwave, melt 1 pkg. (10 to 12 oz.) white baking chips; stir until smooth. Spread into a 12x8-in. rectangle in prepared pan. Sprinkle with 1/4 cup freezedried pineapple, 1/4 cup coarsely chopped dried banana chips,
1/4 cup freeze-dried strawberry slices, 1/4 cup dried cherries and
1/3 cup coarsely chopped salted peanuts; press into melted chips. Refrigerate about 30 minutes or until firm. Break into pieces; drizzle with 1/4 cup melted dark chocolate chips. Store between layers of waxed paper in an airtight container. 1 oz.: 152 cal., 9g fat (5g sat. fat), 4mg chol., 27mg sod.,17g carb.
(16g sugars, 1g fiber), 2g pro.