Ghirardelli® Chocolate–Almond Berry Bark

• 1/2 cup chopped almonds
• 2 cups Ghirardelli Milk Chocolate Chips
• 1 tablespoon solid vegetable shortening
• 1 cup cranberries

1. Line a 9 by 13-inch baking pan with parchment paper. Set aside.
2. In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
3. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve

almonds, ghirardelli milk, vegetable shortening, cranberries

Taken from www.epicurious.com/recipes/member/views/ghirardelli-chocolate-almond-berry-bark-50058514 (may not work)