Title: Chocolate Nut Bark
Categories: Check
Yield: 12 Servings

8	oz	Milk, bittersweet or white
		Chocolate*
3/4	c	Toasted pecans, almonds, or
		Pistachios

*If using white chocolate, add 3/4 teaspoon vegetable oil when melting chocolate.

Spray a cookie sheet with Pam.

Melt chocolate until smooth. Stir in nuts. Scrape onto sheet in an even layer to a 8 or 9" square.

Let stand until completely cooled. Break or cut into pieces. Store in an airtight container.

Per serving: 142 cal., 2g pro., 10g fat, 12g carb., 16mg sod., 4mg chol., 3/4 fruit and 2 1/5 fat exchanges.

Family Circle 12-20-94. Shared by Carolyn Shaw 1/96

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