Fruit and Nut Chocolate Chunks

Ingredients

• 1 1/4 lbs fine-quality bittersweet chocolate, broken into small pieces (not unsweetened)
• vegetable oil, for greasing pan
• 2/3 cup dried cranberries
• 2/3 cup raisins
• 2/3 cup salted roasted shelled pistachios (3 oz)
• 2/3 cup salted roasted cashews (3 oz)

Directions

1. 1

   Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.

2. 2

   While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.

3. 3

   Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan.

4. 4

   Freeze until firm, about 20 minutes.

5. 5

   Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.

6. 6

   Cooks' notes:.

7. 7

   • If you have more time, chill the candy in the refrigerator (instead of in the freezer) until firm, about 1 hour.

8. 8

   • Candy keeps, wrapped well in foil and chilled, 2 weeks.