Basically the same recipe as Food & Wine’s Dark-Chocolate Bark with Walnuts and Dried Cherries

Preheat oven to 350 degrees.

Spread 1 1/2 cups nuts on baking sheet and toast for 8-10 minutes. Coarsely chop. The original recipe called for walnuts, but I use whatever I have on hand or in the freezer (usually pecans).

Place 6 ounces bittersweet chocolate in glass bowl and microwave (on high) for 30 seconds and stir.   Repeat until melted then add 3 ounces bittersweet chocolate and stir until melted.

Stir in roasted nuts, 1 cup dried cherries (a 5 ounce bag from the store works) that have been coarsley chopped, and 2 tablespoons finely chopped crystallized ginger. Make sure everything is evenly coated with chocolate.

Scrape mixture onto baking sheet that has been lined with wax paper.

Refrigerate for 10 minutes or more. The original recipe says to cut into 48 pieces, but I prefer to break the chocolate up in to uneven chunks.

Store in airtight contain for 4 days – this will not happen. I end up eating it all within two days… maybe less!