Chocolate Almond Berry Bark
1/2 c. chopped almonds 2 c. Ghirardelli milk or dark chocolate chips 1 tbs. vegetable shortening 1 c. fresh cranberriesLine a 9x13-inch baking pan with parchment paper. Set aside.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.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 c. of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 c. nuts and 1/2 c. cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.