Ingredients
Preparation
Break 2 1/2 chocolate bars into pieces. Place in heatproof bowl set over saucepan of hot, not boiling water; stir until melted. Let cool slightly.
Coarsely chop remaining chocolate; set aside.
Drop melted chocolate by tablespoonfuls onto parchment paper-lined baking sheets; using back of spoon, spread to make 1 1/2-inch (4 cm) rounds. Sprinkle cranberries, almonds, pumpkin seeds and reserved chocolate onto each round.
Refrigerate for about 30 minutes or until set; remove from parchment paper and serve immediately. (Discs can be refrigerated in airtight container between layers of waxed paper until ready to use.)
Mix your toppings!
Try candied ginger or various dried fruit and nuts, such as raisins, sour cherries, dried apricots, hazelnuts and pistachios as toppings.
