Chocolate Nut Bark

Heat oven to 400ºF. Spread the walnuts on a rimmed baking sheet and roast, tossing once, until fragrant, 6 to 8 minutes. Transfer to a cutting board and coarsely chop.

Meanwhile, line a baking sheet with nonstick foil. Melt chocolate in microwavable bowl on high 2 minutes. Let stand 1 minute, then stir until completely smooth.

Scrape melted chocolate onto the prepared pan and spread into a rectangle (about 14 x 10 in.).

Scatter walnuts, pistachios and cranberries evenly over chocolate. Refrigerate until set, about 1 hour. Break into pieces.

Refrigerate the bark with wax paper between layers for up to 2 weeks.

Line the bottom of a Chinese food takeout container ($5.59 for 50 one-pint boxes;