Cranberry Crack


Author: Susanne at

Cranberry Crack
Cranberry Crack

**This post contains affiliate links. Please see my Amazon/privacy disclosure.**

Tis the season for holiday treats! If you like that sweet/nutty combo, then this is a yummy one to add to your list. And, seriously, this cranberry crack treat will not only knock your socks off with its delicious flavor, but you will be amazed at how quick and easy it is to make. Super simple. Like 5-10 minutes.

I make another recipe called cranberry poppers, which are, also, amazing, but a little more tedious, so I opted to share this one first. I may post the poppers as well in the future.

On a side note, it’s always so funny to me that many of us eat all of these holiday treats and then when January hits, here come all of the sales on exercise equipment and protein shakes! Haha! Oh, well, we are only human, after all. We should enjoy things while we can.


I use coconut oil in the almond bark to thin it out just a bit, but you could use regular vegetable oil, if that is what you have on hand. I, personally, like the little hint of coconut flavor the coconut oil gives.

I find it pretty handy to use a large glass measuring cup to melt the almond bark and coconut oil in the microwave in increments of 15 seconds. I start with 1 minute and then stir, then from that point, I only heat in 15 second increments, stirring in between. Heat JUST until melted. Actually, even if it has a few small lumps that are not quite melted, instead of additional heating, I will just stir it really well until it is all melted. Overheating can ruin the almond bark quickly.

Toast the almonds first and set aside.


Parchment paper – I really like the sheets as opposed to the roll.

An offset spatula like this one.

Large glass measuring cup, or a microwave-safe bowl. I prefer the measuring cup because the handle makes it easy to pour.

You’ll need a small pan to toast the sliced almonds.


Do you love a little something sweet with your coffee? OMGosh, I certainly do. It is an easy habit to get into and a hard one to break. That being said, if you’re like me and enjoy a good cup of coffee along with your sweet treat, a good coffee to try is made by Black Rifle Coffee Company. I am not affiliated with them, except offering an Amazon link, actually I just discovered them at Bass Pro, but I loved the coffee at first sip. Also, they are a company owned by veterans who employ veterans and, also, help veterans in various ways. As my youngest son is a veteran, I am strongly into the idea of supporting them. I really like the BB flavored Kcup, which I think stands for bold black, but I am not positive. Here is an Amazon link for Black Rifle, if you cannot find it in your local store.

Cranberry Crack


Sweet, tart and toasted earthy almonds all combined for a fabulous holiday treat
5 from 11 votes
Print Pin Rate
Course: Dessert, Holiday, Miscellaneous, Snacks
Cuisine: American
Keyword: Cranberry Crack
Prep Time: 10 minutes
Cook Time: 5 minutes
Freeze time: 30 minutes
Total Time: 45 minutes
Author: Susanne


  • Parchment paper flat sheets
  • Offset spatula
  • Large glass measuring cup
  • small pan


  • 1/2 cup sliced almonds
  • 16 ounces almond bark broken into smaller pieces
  • 1 Tablespoon Coconut oil
  • 1 zest from 1 orange zested, the orange part only
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup white chocolate chips


  • Line your countertop or a baking sheet with parchment paper. I use 2 pieces, overlapping in the middle.
  • In a small pan on medium to medium-high heat, toast the slice almonds just until they start turn a nice golden color, about 3-4 minutes. Set aside.
  • In a large glass microwave safe measuring cup or bowl, melt the broken up pieces of almond bark and the coconut oil. Heat once for 60 seconds, stir, then heat in 15 minute increments, stirring between each heat cycle. Once the almond bark is almost melted, stir to finish melting the last few pieces of almond bark.
  • To the melted almond bark, add the zest from the oranges and stir to mix.
  • Pour the melted almond bark onto the parchment paper.
  • Sprinkle with the cranberries, then the almonds, and last the white chocolate chips. Push gently on the cranberries, almonds and chips so that they attach to the almond bark.
  • Place the almond bark into the freezer for 30 minutes to allow the almond bark to harden.
  • Once completely cooled, break the candied bark into pieces. Store in a container with a lid in the refrigerator.

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