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5 mg/ squareEasy

Fruit-and-Nut Chocolate Squares, Cut Not Cracked

Baked Elf Chef
House Kitchen
Adapted from Easy Chocolate Bark Recipe (Cookie and Kate, Kathryne Taylor) — rewritten with the infusion and dose worked in.
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Your dose · per square

Written at 5 mg per square. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 squares · 80 mg total

12 oz (340 g) good bittersweet chocolate, chopped, or chocolate chips (around 60% cocoa)2 Tbsp infused coconut oil, carrying 80 mg THC total¾ cup raw nuts or seeds — almonds, pecans, hazelnuts, pistachios, pepitas¼ cup dried cranberries, cherries, chopped apricots or candied ginger½ tsp flaky sea salt, optional
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Fruit-and-Nut Chocolate Squares, Cut Not CrackedILLUSTRATION

Steps

  1. Line an 8″ square pan with parchment, pressing it into the corners and leaving an overhang.
  2. If you want toasted nuts, warm them in a dry skillet over medium heat for 3–4 minutes until fragrant, then tip them out and chop roughly. Let them cool completely — hot nuts will seize the chocolate.
  3. Soften the infused coconut oil to a liquid at the lowest possible heat and set it aside; it should be barely warm to the touch.
  4. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, and stop while a few lumps remain — the residual warmth finishes the job as you stir. A heatproof bowl over barely simmering water works equally well.
  5. Pour the infused coconut oil into the melted chocolate and stir slowly for a full minute, scraping the sides and base, until the mixture is glossy and completely homogeneous. Do not rush this: the whole dose lives in those two tablespoons.
  6. Scrape into the lined pan and spread to an even thickness, tapping the pan on the counter to level it. Even thickness equals even dose, so check the corners.
  7. Scatter the nuts, then the dried fruit, and crumble the flaky salt over the top. Press the toppings lightly into the chocolate with your palm so they anchor.
  8. Chill flat in the fridge for at least 30 minutes, until fully firm.
  9. Lift the slab out, trim the edges square with a warm knife, then cut a 4×4 grid for 16 squares. Because of the added oil these stay softer than ordinary bark — store them in the fridge in a sealed box and serve cold.
  10. Label the box: Fruit-and-Nut Chocolate Squares · 80 mg THC total · 5 mg per square · 16 squares · made [date] · 21+ only.