ONE BOWL WHITE CHOCOLATE BARK

6 squares (1 ounce each) Baker's White Chocolate, chopped
1/2 cup sweetened dried cranberries

Partially melt chocolate in microwave on medium power for 2 minutes. Stir until completely melted.

Stir in cranberries. Pour chocolate onto waxed paper-lined cookie sheet.

Gently tap cookie sheet on counter to smooth surface. Refrigerate until firm, about one hour.

Break into 20 pieces.

Store in airtight container in refrigerator for up to 3 weeks.

Variation:
Substitute 1/2 cup coarsely chopped dried apricots for cranberries.

Makes about 15 pieces
Source: Homemaker's Magazine, November 1999