January 8, 2010
It’s Friday! We’ve made it through the first week of 2010 with flying colors! This calls for a celebration. And what’s a party without a little chocolate? Besides, I thought it was high time for an indulgence, so I give you my take on Chunky bars, all grown up. As a kid I loved Nestle’s Chunky bars, even though I was usually a solid-chocolate-with-no-added-frills kinda girl. But the combo of milk chocolate, peanuts and raisins pretty much rocked. This version is a bit more mature, and richer. A small square satisfies even the most unrelenting sweet tooth (aka mine).
Chunky Bars(Adapted from Gourmet)
- 1 1/4 pounds good quality bittersweet chocolate (60% cocoa), broken into pieces
- 1 1/3 cups dried cherries
- 1 1/3 cups salted roasted shelled pistachios
Line an 8×8 inch square baking pan with foil, leaving a 2-inch overhang.
Melt chocolate in a metal bowl over a saucepan of simmering water (or double boiler), stirring occasionally until smooth. Remove chocolate from heat and stir in cherries and pistachios, then spread mixture evenly in prepared pan. Chill in the refrigerator until firm, about 1 hour.
Lift candy in foil out of the pan using overhang and transfer to a cutting board. Peel away foil liner. Let chocolate come to room temperature before cutting (which will make for cleaner cuts), then divide into 1-inch squares. Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 5 dozen.