This indulgent bark recipe comes from The Runner's World Cookbook. There's good reason for runners to indulge in chocolate—dark chocolate, that is. Research shows that eating moderate amounts of dark chocolate can lower rates of stroke, high blood pressure, and heart disease, thanks to its high concentrations of powerful antioxidants called flavonols. Research also shows that people who eat chocolate at a few times per week weigh less than those who avoid it. The key is to stick with chocolate that's at least 60 percent cocoa to get the highest concentration of health-boosting antioxidant, and limit your serving to 1 or 2 ounces, to keep calories and fat in check.
Ingredients
16 oz. dark chocolate (60 cacao or higher), coarsely chopped
1/2 cup, plus 2 Tbsp. coarsely chopped dried cranberries
(or dried tart cherries, dried blueberries, or dried currants)
1/2 cup, plus 2 Tbsp. coarsely chopped walnuts
(A Part of Hearst Digital Media)
1/2 teaspoon fine sea salt (optional)
Instructions
Line a rimmed 15" x 10" baking sheet with waxed paper. Place the chocolate in a glass bowl and set it in the microwave. Melt the chocolate on medium power for 3 to 5 minutes, stirring every 30 seconds at first. Once the pieces start to soften, stir every 15 seconds, being careful not to microwave longer than needed.
Stir the 1/2 cup cranberries and 1/2 cup walnuts into the chocolate. Pour the mixture onto the baking sheet. Spread into a 1/4" layer. Sprinkle the top of the chocolate with the remaining 2 tablespoons cranberries and 2 tablespoons walnuts. Sprinkle with the sea salt, if using. Let the chocolate cool for 1 to 11/2 hours.
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NUTRITION PER PIECE: 213 calories, 25 g carbs, 1 g fiber, 4 g protein, 13 g total fat, 6 g saturated fat, 63 mg sodium
