Ingredients

1/2 pound/s Bittersweet Chocolate
1/4 cup/s Dried Cranberries
1/4 cup/s Raisins
1/4 cup/s Pistachios Roasted And Shelled
1/4 cup/s Peanuts

Preparation
Finely chop the chocolate and melt it. Line an 8″ baking pan with silver foil and brush foil with oil. When chocolate is melted remove from heat and add the fruit and nuts, stirring to combine. Pour mixture into prepared pan and spread it evenly with spoon. Place pan in refrigerator and let cool for about 1 hour until chocolate is firm (don’t let it go too long or it will be hard to cut). Peel off foil and cut into any size you want (of course I think the bigger the better :).

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