“This is my quick and easy standby for those last minute holiday get togethers. It's very festive looking and yummy! They'll think you worked long and hard to produce this pretty little treat. Hint: Mix the fruit and nuts into the melted bark soon after it's melted. If you let it sit around for a few minutes it will start to get grainy and harden.”

Ingredients Nutrition


  1. Spread your almond slivers in one layer on an ungreased cookie sheet and toast in a 350 degree oven for about 10-15 minutes, or until light golden brown, stirring once or twice. (You may also toast them in a heavy, ungreased skillet on the stove top).
  2. While almonds are toasting, line a 9x13 pan with tin foil. Foil needs to come to edges so it can be lifted out.
  3. Place your almond bark, vanilla, and condensed milk in a large microwaveable bowl and cook on high 2 minutes, stir, then microwave another minute or until melted.
  4. Fold nuts, cranberries, and orange zest into melted mixture, then pour into your foil lined baking dish.
  5. Spread mixture evenly to edges with a spatula.
  6. Refridgerate 2 hours or until firm.
  7. Lift out of pan using edges of foil and turn onto cutting board.
  8. Cut into 24 or 48 pieces.
  9. Store in the refridgerator in an air tight container up to 3 weeks.

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