Toasted Almond and Cranberry Bark
This Toasted Almond and Cranberry Bark is an easy Christmas treat recipe idea to make for gifting. Made with toasted almonds, dried cranberries, and sweet almond bark. It’s a no-bake treat ready in about 30 minutes.
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It also makes a great last-minute Christmas treat, and these are made with only 4 ingredients. I also love enjoying it with a cup of coffee or hot cocoa.
You may also want to try my Christmas Candy Cane Bark and Christmas S’mores Graham Cracker Bark.
How to Make Toasted Almond and Cranberry Bark
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start by adding the sliced almonds to a skillet over medium heat. Give them a light spray of oil and sauté them while stirring frequently. Keep an eye on them! They’ll toast quickly, and you want them just barely brown. Once they’re toasted, remove them from the skillet and set them aside to cool completely.
2. While the almonds cool, line a baking sheet or a large cutting board with a generous sheet of parchment paper.
3. Grab a microwave-safe bowl and melt that creamy vanilla almond bark according to the package instructions.
4. Once melted, pour it onto your prepared parchment paper and spread it out evenly.
5. Before the melted bark cools and hardens, sprinkle those beautiful dried cranberries and your toasted almonds all over the top.
6. In another bowl, melt the chocolate almond bark using the same method as before. Once it’s melted, let it cool for about 3 minutes.
7. Use a small whisk or spoon to drizzle the melted chocolate generously across the surface of your bark.
8. Set your masterpiece aside to let the chocolate drizzle cool and harden. Once everything is nice and cool, gently break the bark into pieces that are about 3-5 inches in size.
Serve and Enjoy!
Important Recipe Notes
Keep a close eye on the almonds while toasting—they can burn quickly. Aim for a light golden brown.
Use Parchment Paper to make it easy to lift the bark and break it into pieces.
Spread the almond bark evenly for consistent pieces and a better look.
Let the melted chocolate cool for a few minutes before drizzling to prevent it from sliding off.
Store in an airtight container at room temperature for up to 2 weeks.
You can change dried cranberries for other dried fruits or nuts for variety.
Toasted Almond and Cranberry Bark
Ingredients
- 24 oz almond bark, vanilla
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 2 oz chocolate almond bark
Instructions
- Start by adding the sliced almonds to a skillet over medium heat. Give them a light spray of oil and sauté them while stirring frequently. Keep an eye on them! They’ll toast quickly, and you want them just barely brown. Once they’re toasted, remove them from the skillet and set them aside to cool completely.
- While the almonds cool, line a baking sheet or a large cutting board with a generous sheet of parchment paper.
- Grab a microwave-safe bowl and melt that creamy vanilla almond bark according to the package instructions.
- Once melted, pour it onto your prepared parchment paper and spread it out evenly.
- Before the melted bark cools and hardens, sprinkle those beautiful dried cranberries and your toasted almonds all over the top.
- In another bowl, melt the chocolate almond bark using the same method as before. Once it’s melted, let it cool for about 3 minutes.
- Use a small whisk or spoon to drizzle the melted chocolate generously across the surface of your bark.
- Set your masterpiece aside to let the chocolate drizzle cool and harden. Once everything is nice and cool, gently break the bark into pieces that are about 3-5 inches in size. You can make them as big or small as you like!
