Makes 24 pieces
16 ounces dark chocolate
1 teaspoon vanilla extract
1/2 cup toasted hazelnuts, chopped
1 teaspoon ground cinnamon
1 cup brown rice cereal
1/3 cup slivered almonds
1/3 cup dried cherries
chopped dried apricots
Line a large baking sheet with parchment paper or a Silpat sheet and set aside. Toast hazelnuts in a dry pan until warmed and fragrant. Let the nuts cool, then chop and set chopped pieces aside.
In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth. Stir in vanilla and cinnamon; add brown rice cereal and mix gently. Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn’t have to be perfect).
Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens. Break into pieces and serve.
Tip: You can store the bark in the freezer for up to a month.