Ingredients
8 ounces white baking chocolate, chopped3 ounces semisweet chocolate, chopped3/4 cup whole blanched almonds, toasted3/4 cup dried cranberries
Preparation
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. 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.
