1 1/2 cups white chocolate chips
1/2 cup blanched whole almonds, toasted
1/2 cup sweetened dried cranberries

Line cookie sheet with foil. In small saucepan, melt chocolate chips over low heat, stirring constantly until smooth.

Stir in almonds and cranberries, Pour onto foil lined cookie sheets, spread to 1/4 inch thickness. Refrigerate 30 minutes or until firm.

Break bark into pieces. Store in covered container in refrigerator.