Cranberry Cashew Chocolate Bark

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 20
• 1 1/2 cups semi-sweet chocolate chips, divided
• 1 1/2 cups chocolate chips, divided
• 2/3 cup dried cranberries, divided
• 2/3 cup cashews, toasted, salted, coarsely chopped, divided

Recipe

• 1 line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
• 2 in a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
• 3 in a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
• 4 when semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
• 5 pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
• 6 in another microwave-safe bowl, place remaining 1 1/4 cups chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
• 7 once chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. use tip of knife to swirl chocolate through semi-sweet chocolate, being careful not to swirl too much & muddy the colors. when finished, there should be distinct swirls of brown & throughout the candy.
• 8 while chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
• 9 place baking sheet in refrigerator to set chocolate, about 30 minutes.
• 10 once firm, peel candy away from foil, & break candy into small pieces.
• 11 store bark in airtight container for up to a week in the refrigerator.