1

Preheat oven to 400°F. Cover a cookie sheet with wax paper.

2

Place the almonds on another cookie sheet and bake for 5 minutes or until lightly browned and fragrant. Transfer the nuts to a plate and allow to cool at least 5 minutes.

3

Place the chocolate chips in a medium microwavable bowl and microwave on HIGH, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.

4

Using a small rubber spatula, stir the cranberries into the melted chocolate. Spread the mixture onto the wax paper-covered cookie sheet and spread it into a 4-inch square. Sprinkle the top with the toasted almonds and press them lightly to adhere.

5

Refrigerate 7 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours. Break into quarters.

6

Serving size: 1 quarter