Super-easy, this recipe can be customized with other toppings. One reader just suggested pistachio nuts and Himalayan pink sea salt. Yum!
1 3/4 cups semisweet chocolate chips, melted
1/4 cup freeze-dried raspberries, crushed
1/4 cup mint sugar**
Pinch sel grise (gray sea salt)
- Line a baking sheet with parchment paper. Pour the freshly melted chocolate onto the parchment and, using a spoon, spread into a rectangle. Sprinkle evenly with the raspberries, mint sugar, and salt. Chill until hardened, at least 30 minutes. Break into pieces, and serve.
**To make 1/2 cup of mint sugar, mix 1/2 cup granulated sugar with 2-3 Tbsp. minced fresh mint leaves.