details
- Makes 1 pound
- Prep time: 10 minutes
- Total time: 30 minutes
- 8 squares (1 ounce each) white baking chocolate, chopped
- 3 squares (1 ounce each) semisweet chocolate, chopped
- 1 cup whole, raw, unsalted almonds
- 1/2 cup dried cranberries
directions
Line a baking sheet with waxed paper or parchment paper.
Place white chocolate in a small bowl and melt in the microwave for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Place semisweet chocolate in a separate bowl and repeat process.
Stir cranberries and almonds into the white chocolate. Spread onto the lined baking sheet (the more you spread it out, the thiner the bark will be. I spread mine until it reached about an 8x11 in size.)
Drizzle the semisweet chocolate over the white chocolate and cut through with a knife in a swirling motion.
Chill in the freezer for 20 minutes (or longer) until set. Break into pieces. Refrigerate in an airtight container.