These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

　　

Ingredients

28 1 by 2-inch bars

　　1/2 cup shredded unsweetened coconut

　　14 ounces bittersweet chocolate, finely chopped

　　1 3/4 cups whole, unblanched almonds, toasted

　　3/4 cup roughly chopped candied orange peel (page 210)

　　1/2 cup raisins

　　

Step 1

Center a rack in the oven and preheat to 325°F.

　　

Step 2

Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute. Remove from the oven and cool to room temperature on a rack.

　　

Step 3

Line a baking sheet with parchment or waxed paper. Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.

　　

Step 4

Melt and temper the chocolate (see pages 25–30). In a 2-quart mixing bowl, combine the coconut, almonds, orange peel, and raisins; toss to blend evenly. Pour this mixture into the tempered chocolate and stir to coat it completely. Pour the chocolate mixture into the flan form and use a rubber spatula to spread it evenly and smoothly. Chill in the refrigerator until slightly set (about 15 minutes).

　　

Step 5

Remove from the refrigerator and score the candy into fourteen 1-inch-wide bars. Score each bar in half to indicate 1 by 2-inch bars. Return the candy to the refrigerator to set completely (about 1 hour). Remove the candy from the refrigerator and let it stand at room temperature for 30 minutes.

　　

Step 6

With a sharp, thin-bladed knife, cut around the rim of the flan form to remove it, then cut the candy into the marked pieces. Place each bar in a paper candy cup.

　　

Step 7

In a tightly covered container wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer. They are best served at room temperature.

　　

VARIATIONS

Step 8

Substitute any nuts for the almonds. Substitute other dried fruits for the candied orange peel and raisins.

　　

Step 9

White Chocolate California Fruit and Nut Bars: Substitute white chocolate for the bittersweet chocolate.

　　

Step 10

California Fruit and Nut Nibby Chocolate Bars: Substitute cacao nibs for the raisins.

　　

Step 11

California Fruit and Nut Chocolate Squares: Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Pour the chocolate, fruit, and nut mixture into the pan, chill, and cut into sixty-four 1-inch squares instead of bars.

　　Truffles, Candies, and Confections