Go Back
+ servings

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
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

Equipment

  • Microwave or Thermomix

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.

Video

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