Spiced Dark Chocolate Bark With Hazelnuts And Dried Apricots

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The Naptime Chef


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12 oz. dark chocolate (or 1 package of dark chocolate chips), fair-trade, if possible

2/3 cup of skinned, chopped hazelnuts, toasted for 3-5 minutes in a 300 degree F oven (toast until fragrant and make sure they don’t burn), then allowed to cool

2/3 cup of chopped dried apricots, preferably unsulphured/unsweetened (dried cranberries or cherries would also be nice)

½ teaspoon of cayenne pepper (increase to 1 teaspoon if you’re adventurous)

1 teaspoon of ground cinnamon

coarse sea salt for sprinkling on top

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