Chocolate Cranberry Cashew Bark Recipe

How to make it

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• Line a rimmed cookie sheet with aluminum foil ( I like the quick release)
• In a small bowl, set aside 1/4 c semi sweet chocolate,1/4 c white chocolate, 1/3 c cranberries and 1/3 c cashews
• In a medium microwave safe bowl, place the remaining1 1/4 c semisweet chocolate and microwave until melted, stirring every 45 seconds. do not overheat
• In the melted chococlate stir the remaining 1/3 cup cranberries and 1/3 cup cashews
• Pour the mixture on the prepared cookie sheet and using an offset spatula or knife spread as thinly as possible trying to cover most of the sheet
• In another microwave safe bowl melt the remaining 1/1/2 cups white chocolate until melted stirring every45 seconds being careful not to overheat
• Drop spoonfulls of the melted white chocolate evenly over the chocolate on the cookie sheet
• Use the tip of a knife to swirl the white chocolate through the semi sweet, being careful not to over do it so that looks muddy
• While the chocolate it still wet sprinkle the reserved chips, nuts and fruit over the top and press gently so they stick
• Place in the refrigerator for about 30 minutes to firm up the chocolate.
• Once firm peel the foil away from the candy and break into pieces by hand
• This can be stored in an airtight container in the refrigerator for about 1 week