Chocolate, Cranberry & Roast Almond Bark

This 3 ingredient Chocolate, Cranberry & Roast Almond Bark takes less than 5 minutes to prepare and makes the perfect gift for family or friends!

Everyone loves a simple dessert that takes just 5 minutes to make… right!? Well this Chocolate, Cranberry & Roast Almond Bark is exactly that and SO much more! Whether you’re making it as a homemade foodie gift or a sneaky little treat for yourself, it’s the chocolate hit that everyone needs!

3 Ingredient Chocolate, Cranberry & Roast Almond Bark

Can you believe you only need 3 ingredients to make this delicious dessert!?

• chocolate (I use a mix of dark and white chocolate – check out my video below to see how easy it is to get the swirly effect)
• roast almonds (see my tips below)
• dried cranberries (craisins)

How To Make Chocolate, Cranberry & Roast Almond Bark

Step 1 – Pour the melted chocolate onto a flat tray (see tips below)

Step 2 – Sprinkle over roasted almonds and dried cranberries

Step 3 – Refrigerate until set and 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 1 type of chocolate. 
• To create a marbled effect, 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. 
• 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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Chocolate, Cranberry & Roast Almond Bark

This 3 ingredient Chocolate, Cranberry & Roast 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: Chocolate

Keyword: Chocolate, Cranberry & Roast Almond Bark

Prep Time: 5 minutes

Chilling time: 1 hour

Total Time: 1 hour 5 minutes

Servings: 8 serves

Calories: 411kcal

Author: Lucy - Bake Play Smile

Ingredients

• 350 g chocolate if you're after a marbled effect - use 250g dark/milk chocolate melts and 100g white chocolate melts
• 210 g (1 1/2 cups) roasted almonds
• 90 g (3/4 cup) dried cranberries

Instructions

Conventional Method

• Line a rectangular baking tin (approx. 18cm X 30cm) 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.
• Pour the melted chocolate into the prepared baking tin (if you're after a marbled effect, pour the milk/dark chocolate into the base of the tin, add dollops of the white chocolate and swirl with a skewer).
• 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 baking tin (approx. 18cm X 30cm) 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 into the prepared baking tin (if you're after a marbled effect, pour the milk/dark chocolate into the base of the tin, add dollops of the white chocolate and swirl with a skewer).
• 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 1 type of chocolate. 
• To create a marbled effect, 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. 
• 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: 411kcal | Carbohydrates: 42g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Sodium: 8mg | Potassium: 320mg | Fiber: 6g | Sugar: 31g | Calcium: 81mg | Iron: 2.3mg

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