Holiday Almond Bark
2 lbs. white chocolate
1 cup chopped Mandelin Natural Whole Almonds, divided
1 cup chopped dried cranberries, divided
1/4 cup sunflower seeds, divided
1/4 cup pepitas, divided
1 teaspoon Himalayan pink salt
Melt chocolate over a double boiler, stirring frequently until smooth and shiny. Smaller pieces will be easier to melt. Remove from heat. Alternatively, melt in the microwave at 30-second intervals, stirring between sets.
Stir in one-half of the almonds, followed by one-half of the dried cranberries. and finally, one-half of the sunflower seeds.
Spread the mixture in an even layer on a parchment lined tray and sprinkle with the remaining almonds, dried cranberries, sunflower seeds and pink salt.
Freeze for 30 minutes.
Cut into squares or slices and serve.
Photo credit: Kati Finell