¾ cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)
¼ cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger—chopped if large)
About ½ teaspoon salt
If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
In the meantime, melt the chocolate in a microwave-safe bowl in 30-second at a time, stirring after each one. The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve.
Cover a large, baking sheet with parchment paper. Use a spatula to spread chocolate evenly over the center area of the baking sheet—aim for about ¼″ thickness.
Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. Sprinkle salt all over. Lightly use your palms to press the toppings into the chocolate.
If you’re in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you’re not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.