Its that time of the year where each Indian household gets a years worth supply of dry fruits as Diwali gifts. As much as we love receiving these, we end up not using them and throwing them away when they reach their expiry. Thats wasteful and not very sustainable. Fret not! We bring you 3 easy and delicious ways to use up all those Diwali gift boxes you've been hoarding.Rocky Road Cranberry Chocolate BarksThis super-chunky dark-chocolate bark is delicious and can be stored for months.Makes: 20-25 piecesIngredients:1. 500 grams dark chocolate (60 to 70 per cent cacao)2. 1 cup roasted whole hazelnut/almonds/cashews3. cup salted roasted peanuts4. cup dried cranberry/ raisinsMethod: Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90C on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat. Stir in the rest of the ingredients into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer Making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 20 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into pieces and store or serve.Note: The broken bark can be stored in an airtight bag or containerDry Fruit HalwaRich, soft, chewy, crunchy and decadent, these fudge like squares are a treat! This Dry Fruit Halwa recipe is a fun way to repurpose tons of leftover dry fruits. You can even store them for a long time and are a healthy alternative compared to other khoya-based or fried Indian sweets.Makes: 1 kilo HalwaIngredients:1. 1 cup cornflour2. 3 cups + 2 cup water3. 2 cups unrefined brown sugar4. cup + 1 tablespoon ghee5. 1 cups dry fruits and nuts6. teaspoon cardamom powderMethod: Grease a large deep-bottom baking tray with ghee and keep aside To a bowl add cornflour along with 3 cups water and whisk it well, make sure there are no lumps and set aside. To a heavy bottomed kadhai/pan add sugar along with 2 cups water. Whisk well and let it boil until sugar completely dissolves. Now add cornflour mixture. Keep the flame on low and keep whisking. Once it starts to thicken and change colour at this stage switch to a spatula. After 2-3 minutes when it starts to turn glossy gradually add ghee to mixture in batches. You will notice that the texture changes. Now add dry fruits and nuts along with cardamom powder. Cook until it form a jelly like consistency and the halwa easily slides in the pan. Turn off the heat and transfer the halwa to the baking tray Level it well with a spatula and allow it to set for over an hour. Invert the cut into cubes of desired size.Dry Fruit Breakfast GranolaNow enjoy toasted, comforting, baked deliciousness every morning with this quick and easy homemade Dry Fruit Breakfast Granola recipe. You can make this ahead and keep a large batch in an airtight container. It tastes great with milk or a dollop of yogurt, my preferred pairing coconut milk yoghurt.Makes: 1 kiloIngredients:1. 7-8 tablespoons maple syrup2. 3 tablespoons extra virgin olive oil3. 4 cups rolled oats4. 1 cup raw nuts, roughly chopped (you can chose a combination of cashews, almonds, pistachio)5. 3/4 cup raw pumpkin seeds6. 1 teaspoon ground cinnamon7. 1/2 cup dried cranberries8. 1/2 cup raisinsMethod: Preheat your oven to 165C. Line a large sheet pan or two smaller ones with parchment paper. In a large saucepan, heat maple syrup and olive oil on medium heat. Stirring continuously to combine. Add the oats, nuts, seeds and cinnamon to the syrup mixture and stir well with a wooden spoon or spatula to coat all of the dry ingredients. Evenly spread the granola out onto the prepared sheet pan and place in the oven to bake for 30 minutes Keep moving it around with a spatula every 10 minutes. This allows the mix to toast evenly. Once golden and roasted, take the granola out. While it is still warm, stir in the dried cranberries and raisins and toss together. The mixture will crisp up more as it cools. Once at room temperature, store in an airtight container.