Chocolate Nut Clusters

4 packages (4 oz. each) 60% Cacao Bittersweet Chocolate
1/2 cup unsalted sunflower seeds
1/2 cup pecans, chopped
1/2 cup unsalted dry roasted peanuts
1 cup sweetened dried cranberries

(*If you don’t care for the cranberries, you can substitute 1 cup of your favorite nuts or dried fruit.)

1. Break the chocolate into pieces and place them in a double boiler over very low simmering water. Stir occasionally until completely melted.

2. Remove the pan from the heat and stir in the rest of the ingredients. Let it stand for 5 minutes, so the chocolate can thicken up.

3. Line two 11 x 17-inch sheet pans with wax paper. Stir the mixture well. For each chocolate nut cluster, drop one heaping tablespoon of mixture about one inch apart. Place the pans in the refrigerator for 20 minutes to cool and set. Let the clusters stand at room temperature for at least 4 hours before you pack them in gift bags.

This recipe makes approximately 34 chocolate nut clusters. Cover and store at room temperature.