MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Trail Mix
Categories: Nuts, Fruits, Chocolate
Yield: 4 Servings

1 c Raw, unsalted almonds or
- pistachios
1 c Raw, unsalted cashews or
- pecans
1/2 c Raw, unsalted pumpkin seeds
- or sunflower seeds
1/2 c Dried cherries, raisins,
Blueberries, goldenberries
- or chopped dried apricots,
- mango, pineapple or prunes
Salt
1/2 c Dark or semisweet chocolate
- pieces or chips, peanut
- butter cups or chips

Set the oven @ 275?F/135?C.

Scatter the nuts and seeds on a large sheet pan in an even layer.
Bake until they are lightly toasted and maybe browned in spots,
about 12 minutes, turning the nuts and seeds over as best you can
and rotating the sheet pan halfway through cooking.

Remove from the oven, add the cherries and 1/4 ts salt and stir
with a wooden spoon. Spread the mixture out again to let cool until
you can easily handle the sheet pan with bare hands, 15 to
20 minutes. (If you add the chocolate to the sheet pan directly at
this stage, it might melt a little. But if you prefer the chocolate
to melt into your clusters, add half the chocolate directly to the
sheet pan along with the dried fruit. After cooling, add remaining
chocolate then transfer to a bowl, using a flat spatula to scrape
any chocolate from the pan, and let cool until solid again, 30 to
90 minutes.)

Transfer to a bowl, then stir in the chocolate (if you haven't
already added it). Enjoy immediately, or store for up to one month
in an airtight container at a cool temperature.

Recipe by Yasmin Fahr

Recipe FROM: https://cooking.nytimes.com

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