The Supper Swap Girls: Kim Eades & Stephanie Burnette
Ingredients
8 ounces of bittersweet chocolate
8 ounces of semisweet chocolate
1 cup walnuts, chopped
½ cranberries (or dried cherries or blueberries)
Instructions
Line a baking sheet with parchment paper and set aside.
If you don’t have a double boiler then use a glass bowl that will fit over a sauce pan. Bring the water to a boil then turn the temperature down to a simmer. Chop up the chocolates and melt the chocolate in the bowl over the simmering water.
Remove the bowl from the heat and stir in your favorite toppings. Spread the chocolate out evenly over the parchment paper into a triangle shape. Let it cool on the counter for 45 minutes or in the fridge for 10 minutes. Break into pieces or cut it in equal pieces with a knife
