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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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The addition of dried cranberries makes this almond bark extra special. It looks impressive by its really quick and easy to make.—Elizabeth Hodges, Regina Beach, Saskatchewan Ingredients:
8 ounces white baking chocolate, chopped |
3 ounces semisweet chocolate, chopped |
3/4 cup whole blanched almonds, toasted |
3/4 cup dried cranberries |
Directions:
1. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet.
2. With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container. Yield: 1 pound.
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