I have a thing for the combination of dried fruits and chocolate, like dried apricots dipped in chocolate. Every holiday season I plan on dipping some variety of dried fruit or candied fruit in chocolate, but I know, in the end, I will be the only one who eats them.
Then I came across a recipe that combines chocolate and dried fruit – figs, to be specific – with nuts thrown in. And these bars seemed like something everyone would love.
The original recipe is in the book shown below, and it combines bittersweet chocolate, milk chocolate, macadamia nuts, and figs. Doesn’t that sound spectacular? I made the switch to hazelnuts just because I happen to have a lot left over from the holidays; plus they’re my favorite nut.
I typically would have added different fruits to the mixture as well, but I held back, limiting it to the nuts and figs like in the actual recipe.
This batch was made last week, and what my husband didn’t eat went into a freezer bag. Maybe I’ll pull them out on Valentine’s Day. But what is funny, is that he wouldn’t eat a chocolate-dipped fig, yet he gobbled up these bars.
And that’s life cooking for people, isn’t it?!!
So here’s the recipe as printed in the cookbook.
No-Bake Chocolate, Macadamia and Fig Slices
100 grams/6 1/2 tablespoons butter
2 tablespoons clear honey
300 grams/10 ounces dark/bittersweet chocolate
100 grams/3 1/2 ounces milk chocolate
6 digestive or other sweetmeal biscuits/graham crackers
100 grams/2/3 cup shelled macadamia nuts
100 grams/2/3 cup ready-to-eat dried figs, chopped
Place the butter and chocolates in a double boiler and slowly begin melting the chocolate. I omitted the honey.
Meanwhile, grind the graham crackers, or whatever biscuit/cookie you’re using, in a food processor until smooth.
Measure out the hazelnuts, or whatever nut you’re using, as well as the figs. Add them to the graham crackers.
By now the chocolate should have begun melting. You want to be patient and wait until it’s smooth and shiny.
Mix together the chocolate and the goodies, then immediately spread into a foil-lined baking dish. The recipe suggested a 7″ square pan, I used a 5″ x 9″ rectangular pan. No greasing of the foil is necessary.
Let the mixture cool, then cover the pan tightly and refrigerate for a few hours.
To serve, slice in the shape of biscotti, and top with a light dusting of cocoa.
As you can imagine, these are a wonderful chocolatey treat. I like their rustic appearance as well.
I enjoyed one with an afternoon coffee, though it was hard limiting myself to one.
I wasn’t kidding when I said my husband finished off all of the bars that didn’t fit into the freezer bag, which I think totaled six. Well, he’s not on a diet.
verdict: These are fabulous. I’m really glad I omitted the honey. My only complaint is that these could be heavier on the dried fruit and nuts. Next time I’ll include dried cherries and apricots.