Cranberry Almond Bark
Contributed by Diane S.

 8 squares (1 ounce each) white baking chocolate
 3 squares (1 ounce each) semisweet chocolate
 3/4 cup whole blanched almonds, toasted
 3/4 cup dried cranberries

In a microwave or heavy saucepan, melt white chocolate; set aside. Repeat
with semisweet chocolate. Stir almonds and cranberries into white
chocolate. Thinly spread onto a waxed paper-lined baking sheet. With a
spoon, drizzle semisweet chocolate over the white chocolate. Cut through
with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in
an airtight container. Yield: 1 pound.