White Chocolate Cranberry Bark
- 1 1/2 cups white chocolate chips
- 1/2 cup blanched whole almonds, toasted
- 1/2 cup sweetened dried cranberries
- Line cookie sheet with aluminum foil.
- In small saucepan, melt chocolate chips over low heat, stirring constantly until smooth.
- Stir in almonds and cranberries, Pour onto foil lined cookie sheets, spread to 1/4 inch thickness.
- Refrigerate for 30 minutes or until firm.
- Break bark into pieces.
- Store in covered container in refrigerator.