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

  Uncle Dirty Dave's Archives

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