Chocolate Hazelnut Bark

From Cooking Light. I could not find hazelnuts and had to pick a few out of a can of mixed nuts (and got to skip a step because they were pre-roasted!). I supplemented with the cashews from the mixed nuts. It was perfect with the hazelnuts and cashews. I used 60% cocoa baking chocolate from Ghirardelli.

• 3/4 cup hazelnuts (about 4 ounces)
• 1/3 cup dried cherries, coarsely chopped
• 2 tablespoons finely chopped crystallized ginger
• 6 ounces bittersweet chocolate, chopped

1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.

3. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.