In a large microwave proof bowl, melt vanilla bark. Microwave 2 to 3 minutes until creamy and soft.  

Once melted, add all the rice cereal and 1/2 of the almond/cranberry mixture.

Pour into a large 9x13 baking dish or pan (or baking stone with sides) lined with wax paper. Spread mixture out with a spatula or spoon.  

Add remaining almond/cranberry mixture on top and spread it out, pressing into melted chocolate. 

Place in freezer for a few hours, until very firm. Break apart bark in chunks and serve on a tray.