10 Servings
1 Hour, 10 Minutes
Allergens
These chocolate bars are easy to prepare, gluten free and very tasty with pistachios, cranberries, apricots, and coconut. Perfect for Tu B’Shevat or as a small chocolatey treat with your coffee. Yields one 30-centimeter (11- and- 1/2-inch) loaf pan.
Break the chocolate into cubes and put in a bowl.
Add peanut butter and salt and melt together in a microwave or double boiler until everything is melted and the mixture is smooth.
Add pistachios, cranberries, apricots and coconut chips and mix evenly in the mixture.
Pour the mixture into a 30-centimeter (11- and- 1/2-inch) loaf pan and smooth out the top.
Cool for about one hour in the freezer until completely firm.
Cut into squares of the desired size and serve.
Notes:
Keep the bars in a closed container for up to 10 days in the refrigerator. Bars can be frozen for up to one month.
Variations:
You can vary by using any type of nuts or dried fruits that you like in the same quantities listed above.
pan what is an 11 and 1/2 inch loaf pan. a loaf pan is 9 x 5 or 8 1/2 x 4 1/2