This is a close cousin to the peppermint bark, but in a salty-sweet-crunchy league by itself.
1 package almond bark
1 bag dried cranberries
1 C. semi-sweet or dark chocolate chips
2 C. shelled, salted pistachios
Chop the bark into chunks and melt in the microwave or a crockery cooker, stirring until smooth. Line a 10 x 17” baking pan with waxed paper. Stir the cranberries and pistachios into the bark and pour the hot mixture onto the wax paper. Sprinkle on the chocolate chips and swirl the chocolate as you spread the candy into an even layer (use a cake spatula). Cool completely, then break into chunks. Store in a plastic- or wax paper lined container in a cool, dry place.
Kitchen Hint: Depending on how much crunch you prefer, you can add more berries and nuts.