- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Line cookie sheet with 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 30 minutes or until firm.
- Break bark into pieces. Store in covered container in refrigerator.
Servings: about 1 pound candy
Submitted by: Recipe Group Member
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