Chocolate Almond Berry Bark

These tasty bites of rich milk chocolate layered with chocolate chips, chopped almonds, and fresh cranberries make a great gift, or an elegant snack with coffee.


12 servings


1/2 cup chopped almonds
2 cups milk chocolate chips
1 tablespoon solid vegetable shortening (no substitutes)
1 cup cranberries


Line a 13 x 9-inch baking pan with parchment or wax paper. Set aside.

In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat; set aside.

In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.

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