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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!
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Course: Dessert
Cuisine: western
Prep Time: 5 minutes
Chilling time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 10 serves
Calories: 326kcal

Equipment

  • Microwave, stove-top or Thermomix

Ingredients

  • 350 g chocolate see tips
  • 210 g (1 ½ cups) roasted almonds
  • 90 g (¾ 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.

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 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