Christmas baking: cranberry almond bark

We really really love bark in our house. Maybe because sometimes we're a little bit lazy, and maybe because it just tastes so darn good!

The toasted almonds and dried cranberries are such perfect flavors for winter, and we always make some for Christmas! But honestly, there is no right or wrong time to make this bark.

p.s. Christmas is in 3 days....say what?

I'd just like to recommend you bringing this bark to the next party, family gathering, dinner, or potluck you go to. So simple, but it looks so fancy. Impress your friends, co-workers, boss, or in-laws. They'll love you for sure!

(I'm so not ashamed to bribe people with food....a girl's gotta do what a girl's gotta do, right?)

Cranberry Almond Bark

recipe: our good family friend Deb Davis <3

Ingredients:

1/3 cup slivered almonds (blanched)

1/2 pound milk chocolate, chopped

1/2 cup dried cranberries, chopped

1 oz white chocolate

Directions:

1) Spread your almonds out on a baking sheet, and bake at 350 degrees for about 8 minutes, or until toasted, and set aside.

2) Melt milk chocolate in a double boiler, stirring constantly.

3) Remove chocolate from heat, and stir in almonds and dried cranberries.

4) Pour onto a 10x15 rimmed baking sheet lined with wax paper or parchment paper. Spread evenly to about 1/4" thickness (this will not fill the whole pan!). The chocolate may be hard to spread, and will likely look a bit lumpy, that’s just ine.

5) Melt white chocolate in double boiler or microwave.

6) Drizzle white chocolate over milk chocolate before the milk chocolate has set, and use a toothpick or knife to swirl designs in the white chocolate. Gently shake or tap the pan to help the chocolate settle into a smooth surface.

7) Refrigerate until firm. Break up into pieces and store in an airtight container in the fridge or freezer until ready to serve.