Cranberry Almond Bark

8 Squares white Baking Chocolate (1 ounce each)
3 Squares semisweet chocolate (1 ounce each)
3/4 cup whole blanched almonds toasted
3/4 cup dried cranberries

In a microwave or heavy saucepan, melt white chocolate. 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.

Makes 1 pound.