My friend Vicki Snyder says that every cookbook, no matter what its subject matter, must include a chocolate dessert. Here is mine: a medley of dried figs, banana jerky, chopped toasted nuts, and pistachios—barely held together by bittersweet chocolate. I offer boxes to friends together with jars of my marmalade. All through the winter and spring, I have a jar of these chocolates next to a jar of savory biscotti. But when the weather gets hot I stop making them, because they melt and their taste isn’t quite the same when kept in the fridge. Irresistibly crunchy, my rustic chocolates are a perfect, healthy snack; they can also accompany ice cream, sorbet, and creamy desserts.