A simple 3 ingredient Cranberry, Chocolate & Almond Bark recipe that takes less than 5 minutes to prepare and makes a delicious late-night treat or a yummy gift for friends and family at Christmas.
Every Christmas I like to make food hampers for our neighbours and friends.
While some of the goodies change depending on what I feel like baking that particular year, there’s a few recipes that I include absolutely every single year!
They’re the best of the best, the most loved (and the most requested too!). Those favourites include:
- This Cranberry, Chocolate & Almond Bark (of course!)
- White Chocolate Rocky Road
- Caramel Fudge
- Homemade Baileys (served in little glass bottles)
- My famous 3 Ingredient Shortbread
So whether you’re looking for an easy and delicious food gift or you’re simply after a chocolate fix, this is the perfect recipe for you.
Why You’re Going To Love This Recipe
There’s so much to love about this chocolate almond bark…
- 5 minutes prep time… that’s it!
- One bowl – forget about washing up lots of dishes, simply melt the chocolate in a bowl and our onto a flat tray
- Perfect for Christmas – whether you’re taking this dessert to a Christmas party or giving it as a gift to neighbours and friends, it’s a classic Christmas recipe
- Can be made ahead of time – this bark can be made and stored for up to 2 weeks in the fridge
- Most popular – this recipe has been shared over 5000 times
What You Need
Can you believe you only need 3 ingredients to make this delicious dessert!?
- chocolate (I use a mix of dark and white chocolate – have a look at my recipe video to see how to create the swirly effect… it’s SO easy!). I recommend using a good quality brand of cooking chocolate (such as Cadbury, Hersheys or Lindt) as it gives the bark the best flavour. Chocolate chips are not suitable for this recipe as they hold their shape and don’t melt smoothly.
- roasted almonds – while you ‘can’ substitute the roasted almonds for regular almonds, I highly recommend using the roasted variety. These have a richer and nuttier flavour and are perfect for this recipe.
- dried cranberries – also known as craisins.
5 Minute Recipe
Step 1 – Pour the melted chocolate onto a tray
Melt the chocolate (see my tips for melting chocolate here) and then pour it onto a baking sheet lined flat tray. The baking paper allows for easy removal of the chocolate bark once it’s set.
Spread the melted chocolate out across the tray – it doesn’t matter if it’s uneven (that’s the rustic style of chocolate bark!).
To get the swirly effect, add large dollops of white chocolate and use a knife to swirl it through the melted dark chocolate.
Step 2 – Decorate
Sprinkle over the roasted almonds.
Finish by adding the dried cranberries.
Step 3 – Refrigerate
Place the chocolate almond bark into the fridge until set. Use a sharp knife to cut into pieces.
Recipe Tips
- You can use any type of chocolate you like – I like to use a mix of dark and milk chocolate and swirl them through to achieve a marbled effect (like in the photos). Alternatively, you can use just one type of chocolate.
- To create a marbled effect on the chocolate bark, spread the dark chocolate out on a baking paper lined tray, add ‘dollops’ (spoonfuls) of the white chocolate and create swirling motions with a flat knife (refer to video below for an example).
- Roasted almonds tend to have a nuttier and richer flavour than unroasted almonds – making them perfect for this recipe! You can buy roasted almonds in the dried fruit and nuts section of your supermarket. Use whole almonds rather than flaked almonds.
- Dried cranberries (or craisins) can be bought from the dried fruit and nuts section of the supermarket.
- Allow the bark to set in the fridge for 1 hour before cutting into slices with a sharp flat knife.
- Store the chocolate bark in an airtight container in the fridge for up to 2 weeks.
More Homemade Christmas Food Gifts
If you love the sound of our Chocolate, Cranberry & Roast Almond Bark, then check out our entire collection of Christmas homemade foodie gifts.
From rocky road to fudge, truffles to shortbread, Christmas cake to reindeer food and more!
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Cranberry, Chocolate & Almond Bark
Ingredients
- 350 g chocolate see tips
- 210 g (1 1/2 cups) roasted almonds
- 90 g (3/4 cup) dried cranberries
Instructions
Conventional Method
- Line a rectangular flat baking tray (approx. 30cm X 40cm) with baking paper.
- Place chocolate melts into the microwave on 50% power for 3-4 minutes (or until melted), stirring every 30 seconds with a dry metal spoon. Alternatively, melt on the stove-top using a double boiler.
- Pour the melted chocolate onto the prepared baking tray (if you're after a marbled effect, spread the milk/dark chocolate onto the base of the tray, add dollops of the white chocolate and swirl with a skewer or knife).
- Working quickly, place the roasted almonds and cranberries on top of the chocolate and press down slightly.
- Place the bark into the fridge to set completely.
- Remove from the fridge and place the bark onto a chopping board. Cut into shards with a sharp knife.
Thermomix Method
- Line a rectangular flat baking tray (approx. 30cm X 40cm) with baking paper.
- Place milk/dark chocolate melts into the TM bowl and grate on Speed 8 for 10 seconds. Melt on 50 degrees, Speed 2 for 3-4 minutes. (If you're after a marbled effect, you'll need to repeat this step with the white chocolate separately).
- Pour the melted chocolate onto the prepared baking tray (if you're after a marbled effect, spread the milk/dark chocolate onto the base of the tray, add dollops of the white chocolate and swirl with a skewer or knife).
- Working quickly, place the roasted almonds and cranberries on top of the chocolate and press down slightly.
- Place the bark into the fridge to set completely.
- Remove from the fridge and place the bark onto a chopping board. Cut into shards with a sharp knife.
Notes
- You can use any type of chocolate you like – I like to use a mix of dark and milk chocolate and swirl them through to achieve a marbled effect (like in the photos). Alternatively, you can use just one type of chocolate.
- To create a marbled effect on the chocolate bark, spread the dark chocolate out on a baking paper lined tray, add ‘dollops’ (spoonfuls) of the white chocolate and create swirling motions with a flat knife (refer to video below for an example).
- Roasted almonds tend to have a nuttier and richer flavour than unroasted almonds – making them perfect for this recipe! You can buy roasted almonds in the dried fruit and nuts section of your supermarket. Use whole almonds rather than flaked almonds.
- Dried cranberries (or craisins) can be bought from the dried fruit and nuts section of the supermarket.
- Allow the bark to set in the fridge for 1 hour before cutting into slices with a sharp flat knife.
- Store the chocolate bark in an airtight container in the fridge for up to 2 weeks.
Christmas??!! So glad I live in a country where it’s not celebrated – I’m the Christmas Grinch I’m afraid. BUT that wouldn’t stop me eating chocolate bark. Cranberries and almonds are a winning combo.
Hahaha well this could be good at anytime of year!
Brilliant!! xx
Thanks Danielle! Missing your zamamabakes recipes already!
Awesome combination! And my kinda easy recipe! Xx
Hehehe I do love a simple recipe!
Ooh, I love the marbled effect! Your photography is stunning, Lucy! And don’t get me started on the chocolate/almond/cranberry combination – so, so good 🙂
I’d definitely do this with dark chocolate but my god this looks tasty and so visually impressive as well! Going to bookmark this so I can make this for my mum one day, I know she’d love it.
Julia // The Sunday Mode