Dark Chocolate-Almond & Craisin Bark

In need of a gluten-free dessert, I made this simple bark for a casual soup supper. Note: Use as many almonds or craisins as you desire.

Chocolate-Almond & Craisin Bark
About 1/3 cup craisins (dried cranberries)
10 to 12 oz. pkg. dark chocolate chips
About 3/4 to 1 cup whole almonds, chopped & toasted (350° for 6 to 8 minutes - watch closely)

1. Line rimmed cookie sheet with foil and then arrange craisins on foil.
   
2. Add about half of the chocolate chips to the top of a double boiler (I just set a stainless steel bowl over a pan of water -- water should not touch bottom of stainless steel bowl). Heat just until chocolate chips begin to melt. Stir until chocolate is smooth and add remaining chocolate chips -- heat from melted chocolate should melt remaining chips; stir until chocolate is again smooth.
   
3. Spread melted chocolate over craisins and spread to a uniform thin layer (about 1/4").
   
4. Cover with toasted almonds.
   
5. Let set at room temperature until hard and then break into pieces.

   

   Above: Chunks of Dark Chocolate-Almond & Craisin Bark.
   Below Chocolate Bark and a bowl of fruit for an ending to a casual meal.

   
   
   

Recipe without photos . . .

Chocolate-Almond & Craisin Bark

About 1/3 cup craisins (dried cranberries)
10 to 12 oz. pkg. dark chocolate chips
About 3/4 to 1 cup whole almonds, chopped & toasted (350° for 6 to 8 minutes - watch closely)

1. Line rimmed cookie sheet with foil and then arrange craisins on foil.
2. Add about half of the chocolate chips to the top of a double boiler (I just set a stainless steel bowl over a pan of water -- water should not touch bottom of stainless steel bowl). Heat just until chocolate chips begin to melt. Stir until chocolate is smooth and add remaining chocolate chips -- heat from melted chocolate should melt remaining chips; stir until chocolate is again smooth.
3. Spread melted chocolate over craisins and spread to a uniform thin layer (about 1/4").
4. Cover with toasted almonds.
5. Let set at room temperature until hard and then break into pieces.