Instructions

1. Optional, If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes.
2. Transfer nuts to a cutting board and roughly chop them.
3. In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can melt it in a heat-proof bowl, set over a saucepan of gently simmering water.)
4. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet
5. Sprinkle nuts evenly over the chocolate, followed by the dried fruit. Lightly use your palms to press the toppings into the chocolate.
6. Let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened. Alternatively, for quick cooling, place the pan on a flat surface in the refrigerator to harden for about 15 minutes.
7. Once the chocolate is completely hardened, use your hands to break it into pieces. Serve immediately, or cover and store at room temperature for up to 1 week.