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Ingredients

1 (8 ounce) package semisweet chocolate chips 1 (8 ounce) package butterscotch chips 1 cup sliced almonds ½ cup dried cranberries ½ cup chopped dried apricots

Nutrition Info

135 calories carbohydrate: 16.3 g cholesterol: : - fat: 7.4 g fiber: 1.3 g protein: 1.3 g saturatedFat: 4.1 g servingSize: - sodium: 11.2 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

Line a baking sheet with waxed paper.
Melt chocolate chips in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
Melt butterscotch chips in a second microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
Microwave sliced almonds on a microwave-safe plate on high for 1 minute at a time, stirring after each interval, until light brown and toasted, 3 to 4 minutes.
Add 1/2 of the toasted almonds, 1/2 of the cranberries, and 1/2 of the apricots to the melted chocolate, stir until blended. Add remaining almonds, cranberries, and apricots to the melted butterscotch, stir until blended. Drop alternating spoonfuls of each mixture onto the prepared baking sheet and drag a knife through the mixtures several times to create a marbled effect.
Refrigerate until firm, at least 1 hour. Break into 24 pieces.

24 servings

This cranberry bark is so easy and good! Store in a tightly covered container at room temperature.