Of all of the cookies and candies that I have made, this is the easiest treat I have made over the years. It is chocolate bark and you can get pretty creative with it. I prefer to use Lindt Bittersweet Berne bar. This year it was a challenge to find, but I did track it down. The bar is 10.58 oz and is wrapped in gold foil. Some call it the Lindt Gold Bar.
I break it up and slowly melt it in a double boiler. I then prepare a half sheet cookie tray by lining it with foil. Next I toast either walnuts or pecans that have been chopped. Once the chocolate has melted, I pour it into the prepared cookie tray and I tip the tray back and forth to evenly distribute the chocolate on the tray. I gently sprinkle the walnuts and pecans on top and then add dried fruit. This year I sprinkled raisins and on part of the tray dried ginger. The final touch was a sprinkle of sea salt. Salted cashews would be great too.
Pop it into the refrigerator. Once it hardens, I peel the foil away and break it apart. Then store the bark in a metal tin.