A simple 3 ingredient Cranberry, Chocolate & Almond Bark recipe that takes less than 5 minutes to prepare and makes a delicious late-night treat or a yummy gift for friends and family at Christmas.
Every Christmas I like to make food hampers for our neighbours and friends. While some of the goodies change depending on what I feel like baking that particular year, there’s a few recipes that I include every single year!
They’re the best of the best, the most loved homemade gifts (and the most requested too!) These favourites include:
So whether you’re looking for an easy and delicious food gift or you’re simply after a chocolate fix, this Cranberry, Chocolate and Almond Bark is the perfect recipe for you.
And if you’re looking for more homemade foodie gifts especially for Christmas, there’s plenty of ideas here, including extra fun Christmas recipes for the kids to make too. Great for end of year classroom and teacher gifts without breaking the bank!
Why You’re Going To Love This Recipe
There’s much to love about this chocolate almond bark...
- 5 minutes prep time… that’s it!
- One bowl – forget about washing up lots of dishes, simply melt the chocolate in a bowl and spread out onto a flat lined tray.
- Perfect for Christmas – whether you’re taking this to a Christmas party or giving it as a gift to neighbours and friends, almonds, cranberries and chocolate make a classic Christmas flavour combo!
- Can be made ahead of time – this bark can be made and stored for up to 2 weeks in the fridge.
- Most popular – this recipe has been shared over 8000 times!!
What You Need
Can you believe that you only need 3 ingredients to make this delicious chocolate dessert treat!? Chocolate, dried cranberries and nutty roasted almonds!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Chocolate – I use a mix of milk and white chocolate. The chocolate is a major part of this bark, so I recommend using a good quality brand of cooking chocolate (such as Cadbury, Nestle, Hersheys or Lindt) for the very best flavour. Chocolate chips are not suitable as they are designed to hold their shape (like in choc chip cookies) and therefore don’t melt smoothly.
- Roasted almonds – use whole almonds. The roasted variety have a richer and nuttier flavour than regular almonds, and therefore are perfect for this recipe. However you can use natural almonds, if you prefer.
- Dried cranberries – also known as craisins.
Equipment Required
The only equipment you need for cranberry, chocolate & almond bark is:
- Microwave safe bowl and metal spoon.
- Microwave – alternatively you can melt the chocolate in a saucepan over boiling water – see FAQs.
- Flat baking tray – lined with baking paper.
Step By Step Instructions
This recipe is so easy – just melt, swirl, sprinkle and chill!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Melt The Milk Chocolate
Line a rectangular flat baking tray (approx. 30cm x 40cm) with baking paper, and set aside.
Place the milk (or dark) chocolate into a microwave-safe bowl and melt on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds with a dry metal spoon.
Spread the melted chocolate out across the paper lined tray – it doesn’t matter if it’s uneven (that’s the rustic style of chocolate bark!).
Step 2 – Swirl The White Chocolate
Place the white chocolate into a microwave-safe bowl and melt on 50% power for 1-2 minutes (or until just melted), stirring every 30 seconds with a dry metal spoon.
To create the marbled effect, add dollops of the white chocolate onto the milk chocolate and swirl with a knife.
Step 3 – Add The Cranberries And Almonds
Working quickly, place the roasted almonds and dried cranberries on top of the marbled chocolate.
Step 4 – Chill Before Cutting
Place the almond and chocolate bark into the fridge to set completely.
Once set, remove from the fridge and place the chocolate bark onto a chopping board. Cut into shards with a sharp knife.
Expert Tips
- Use any type of chocolate you like – I like to use a mix of milk and white chocolate, but you could also make this bark with just dark chocolate if you prefer. Chocolate chips are not suitable as they are designed to hold their shape (like in choc chip cookies) and therefore don’t melt smoothly.
- To create a marbled effect – spread the milk chocolate out on a baking paper lined tray, add ‘dollops’ of melted white chocolate and create swirling motions with a flat knife.
- Roasted almonds – tend to have a nuttier and richer flavour than raw unroasted almonds. You can buy roasted almonds in the dried fruit and nuts section of your supermarket. Use whole almonds rather than flaked almonds.
- Dried cranberries – can also be bought from the dried fruit and nuts section of the supermarket.Â
- Allow the bark to set in the fridge for 1 hour – before cutting into shards or pieces with a sharp flat knife.
- Store – chocolate bark in an airtight container in the fridge for up to 2 weeks.
FAQs
Heating chocolate in the microwave in short (30 second) bursts, at half power (50%), and stirring each time, is the best way to melt chocolate so that you can control it, and ensure it heats only enough to produce a nice, smooth result.
See my tips for melting chocolate here.
Alternatively, you can melt chocolate in a bowl over a saucepan of boiling water, but take care not to get any moisture in the bowl as this can cause the chocolate to ‘seize’, resulting in it becoming thick and grainy instead of being smooth and creamy.
Make sure you use a quality brand of cooking chocolate for the best flavour. Chocolate chips are not suitable for this bark as they are designed to hold their shape (like in choc chip cookies) and therefore don’t melt smoothly.
My preference is to use a combination of milk and white chocolate. Spread the milk chocolate out on the baking paper, then add the melted white chocolate in spoonfuls and gently swirl through to achieve a marbled effect.
Alternatively, you can use just one type of chocolate, or swap the milk chocolate for dark.
Homemade gifts, whether they are to give as a Christmas present, or just a surprise gift for a friend or neighbour, show that little extra personal touch, and there’s so many easy recipes to try!
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!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.Â
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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Servings: 20 serves
Calories: 137kcal
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Instructions
Conventional Method
-
Line a rectangular flat baking tray (approx. 30cm x 40cm) with baking paper. Set aside.
-
Place the milk (or dark) chocolate into a microwave-safe bowl and melt on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds with a dry metal spoon. If using a Thermomix: Grate the chocolate for 10 seconds on Speed 8, then melt for 3-4 minutes, 50 degrees, Speed 2.Spread the milk chocolate on to the paper lined baking tray.
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Place the white chocolate into a microwave-safe bowl and melt on 50% power for 1-2 minutes (or until just melted), stirring every 30 seconds with a dry metal spoon. If using a Thermomix: Grate the chocolate for 10 seconds on Speed 8, then melt for 1-2 minutes, 50 degrees, Speed 2.To create the marbled effect, add dollops of the white chocolate onto the milk chocolate and swirl with a knife.
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Working quickly, place the roasted almonds and cranberries on top of the chocolate.
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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
INGREDIENTS:
- Use any type of chocolate – I like to use a mix of good quality milk and white chocolate, but you could also make this bark with just dark chocolate if you prefer.
- Chocolate chips are not suitable for this bark as they are designed to hold their shape (like in choc chip cookies) and therefore don’t melt smoothly.
- Roasted almonds – tend to have a nuttier and richer flavour than raw unroasted almonds. You can buy roasted almonds in the dried fruit and nuts section of your supermarket. Use whole almonds rather than flaked almonds.
- Dried cranberries – can also be bought from the dried fruit and nuts section of the supermarket.Â
OTHER RECIPE TIPS:
- Melting chocolate in the microwave – in short (30 second) bursts, at half power (50%), and stirring each time, is the best way to produce a nice, smooth result. See my tips for melting chocolate here.
- To create a marbled effect – spread the milk chocolate out on a baking paper lined tray, add ‘dollops’ of melted white chocolate and create swirling motions with a flat knife.
- Allow the bark to set in the fridge for 1 hour – before cutting into shards or pieces with a sharp flat knife.
- Store – chocolate bark in an airtight container in the fridge for up to 2 weeks.
Nutrition
Calories: 137kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 95mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 1mg