Cranberry, Chocolate & Almond Bark

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.

Pieces of chocolate bark made with roasted almonds and cranberries.

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:

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
Pieces of chocolate bark with roasted almonds and dried cranberries.

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.

The ingredients for chocolate, cranberry, almond and cranberry bark.

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.

Melted milk chocolate being poured onto a baking paper lined tray.

Spread the melted chocolate out across the tray – it doesn’t matter if it’s uneven (that’s the rustic style of chocolate bark!).

Melted chocolate on a baking paper lined tray.

To get the swirly effect, add large dollops of white chocolate and use a knife to swirl it through the melted dark chocolate.

White chocolate dollops on top of milk chocolate.
White chocolate swirled through milk chocolate.

Step 2 – Decorate

Sprinkle over the roasted almonds.

Roast almonds on top of white and dark chocolate bark.

Finish by adding the dried cranberries.

Dried cranberries and almonds on top of a chocolate bark.

Step 3 – Refrigerate

Place the chocolate almond bark into the fridge until set. Use a sharp knife to cut into pieces.

Roasted almond and cranberry chocolate bark shard on a white plate.

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!

Images of Christmas desserts and recipes that can be given as homemade gifts.

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A stack of chocolate bark topped with white chocolate and decorated with roasted almonds and cranberries

Cranberry, Chocolate & Almond Bark

This 3 ingredient Cranberry, Chocolate & Almond Bark takes less than 5 minutes to prepare and makes the perfect gift for family or friends!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: western
Keyword: chocolate almond bark
Prep Time: 5 minutes
Chilling time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 10 serves
Calories: 326kcal

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

RECIPE NOTES & 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.
 

Nutrition

Calories: 326kcal | Carbohydrates: 33g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Sodium: 6mg | Potassium: 253mg | Fiber: 5g | Sugar: 25g | Calcium: 64mg | Iron: 2mg
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16 Comments
  1. Nancy | Plus Ate Six says:

    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.

    1. Bake Play Smile says:

      Hahaha well this could be good at anytime of year!

    1. Bake Play Smile says:

      Thanks Danielle! Missing your zamamabakes recipes already!

  2. [email protected] my2morrows says:

    Awesome combination! And my kinda easy recipe! Xx

    1. Bake Play Smile says:

      Hehehe I do love a simple recipe!

  3. Lisa @ Chocolate Meets Strawberry says:

    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 🙂

  4. Julia says:

    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

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