Toasted Almond Berry Bark Recipes

Steps:

• In a small bowl, combine the almonds and cherries; set aside.
• Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly. In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly. Remove both saucepans from the heat.
• Stir half of the almond mixture into the semisweet chocolate. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4" thickness. Drop the white chocolate by tablespoons onto the semisweet chocolate mixture. With the tip of your knife, swirl chocolates together for a marbles look. Sprinkle with the remaining almond mixture.
• Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month (believe me, it won't last that long!).

Steps:

• Pour over ice, mix well,& enjoy!

Steps:

• LINE 8-inch baking pan with wax paper.
• Microwave chocolate in small, dry, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Pour onto a cookie sheet. Sprinkle with almonds and fruit. Tap pan several times to spread chocolate and settle almonds and fruit.
• Refrigrate for about 1 hour or until firm.
• Break into pieces. Store in airtight container at room temperature. Enjoy!
• Recipe makes 1/2 pound bark.