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200 g milk chocolate
168 g semi-sweet or bittersweet chocolate, about 6 squares
1/4 cup dried cranberries or cherry
1/4 cup whole, skin-on almonds, preferably toasted
Line a baking sheet with wax or parchment paper. Place milk chocolate and semi-sweet chocolate in separate bowls or large measuring cups. Microwave milk chocolate on medium, stirring halfway through, until almost melted, 2 to 3 min. Then stir until completely melted and smooth. Repeat melting with semi-sweet chocolate, 3 to 4 min.
Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10 in. (25 cm) long, leaving a 1-in. (2.5-cm) space between strips. Pour milk chocolate into spaces. Spread strips out so they touch; it's okay if they run into each other. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look best.) Sprinkle with cherries and almonds. Refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, stored in an airtight container or in a sealed plastic bag, in the refrigerator up to 1 week.
Calories 139, Protein 2g, Carbohydrates 17g, Fat 8g.
Dried cherries and two varieties of chocolate make this classic flavour combination more sophisticated; toast the almonds for an even richer taste.