Lightly grease a 20cm x 20cm baking tray and then line with parchment paper.
In a plastic bag mix the mini eggs and almonds. With a rolling pin lightly crush the almonds and eggs until they break into smaller pieces. Add the cranberries.
Break the chocolate into pieces and place into a large glass bowl. Bring a pot of water to a simmer, then put the bowl on top (don’t let the bottom touch the water). Melt the chocolate slowly stirring continuously.
When the chocolate is completely melted and smooth pour it in the baking tray. Make sure that the chocolate levels out by tilting the tin. Scatter with the crushed mixture over.
Leave to set for 2-3 hours. Turn out and break into pieces.