• 1/3 Cup slivered or sliced almonds
  • 16 Ounces dark chocolate
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1/4 Cup soy nuts or 1/4 cup pistachios
  1. CUT a sheet of parchment paper to fit a baking sheet.
  2. DRAW an 8-inch x 10-inch rectangle on parchment paper using a pencil and TURN OVER paper. You should be able to see the outline of the rectangle.
  3. PLACE parchment paper onto baking sheet and SET ASIDE.
  4. PLACE 1/3 cup slivered or sliced almonds into a skillet.
  5. COOK over medium heat and STIR frequently 5 – 10 minutes or until lightly toasted.
  6. SET ASIDE toasted almonds to cool completely.
  7. PLACE 16 ounces dark chocolate into a microwave-safe bowl.
  8. MICROWAVE and STIR chocolate in short bursts until melted and completely smooth. Do not overcook.
  9. SPREAD chocolate over prepared parchment paper to edges of rectangle.
  10. SPRINKLE 1 package (6 ounces) blueberries over chocolate.
  11. SPRINKLE toasted almonds over chocolate.
  12. SPRINKLE 1/4 cup soy nuts or 1/4 cup pistachios over chocolate.
  13. PRESS toppings gently down into chocolate using fingertips.
  14. COVER loosely with plastic wrap and REFRIGERATE 1 hour.
  15. CUT into 9 squares and CUT each square in half diagonally.
  16. SERVE immediately or STORE in refrigerator until using.
Calories 161.87
Total Fat 9.52 g
Saturated Fat 5.33 g
Cholesterol 0 mg
Sodium 18.62 mg
Total Carbohydrates 19.76 g
Dietary Fiber 2.97 g
Protein 2.40 g