• Ashley Margaret Beardsley

TWD: Chunky Chocolate Fruit-and-Nut Bars




It feels like it's been forever since I baked along and posted with TWD but it's only been a month. Winter break flew by and the spring semester is in full swing. Semesters have a way of making me feel like I'm doing a year of work in a week. Chocolate--and copious amounts of coffee--keeps me going. I keep a stash of chocolate in my desk for those late nights spent reading, synthesizing, lesson planning, and/or grading. This week, I enjoyed my homemade chunky chocolate fruit-and-nut bars while trying to make connections between theories of literacy.


Dorie calls this candy nougat's crunchy cousin. This description is 100% accurate, especially because, like my honey-nut nougat I used almonds and dried cranberries. The only ingredient I had to pick up was the chocolate. Dorie calls for 7 oz semisweet or bittersweet chocolate. I decided to grab a bag of Simply Delicious Dark Chocolate Morsels--Nestle's allergy-friendly chocolate chips. After reading/seeing other TWD posts for this "bake," I decided to add an extra ounce of chocolate. I wanted more of a candy bar and less of a pile of nuts and dried cranberries lightly covered in chocolate. Dorie also says to dust the parchment paper with cocoa powder. Per other TWDers, I also skipped this step. In the end, the extra ounce of chocolate was a great addition and not using the cocoa powder didn't mess up anything.


If you're looking for a quick pick-me-up, this candy is effortless and delectable.


To see what other TWD bakers made this week, visit Tuesdays with Dorie.

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