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Chef Don's
Favorite Dessert Recipes
Christmas Bark
Yield: 2 1/2 lbs.
2 lbs. White Chocolate
8 oz. Dried Cranberries, Chopped
8 oz. Toasted Almond Slivers, broken
Line a 10x15 inch jellyroll pan with waxed paper.
Coat paper with non-stick vegetable spray and set aside. In a large
mixing bowl place the cranberries and almonds and mix. Melt the
chocolate over a double boiler. Pour 1/2 the chocolate into the lined
pan. Spread the nut mixture evenly over the chocolate and press down
lightly. Pour the remaining chocolate over the top and place in the
refrigerator for 1 hour. When the chocolate has hardened remove from
the pan and peel off the paper. Break into pieces and store.
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