1In 2-quart saucepan, melt almond bark over medium heat. Add marshmallows and butter. Heat until melted and smooth, stirring occasionally (mixture will be thick). Stir in cranberries, almond extract and snack mix. Mixture will be stiff.
2Using rolling pin, roll mixture between 2 sheets of waxed paper 1/2 to 3/4 inch thick (mixture will be warm); remove top sheet of waxed paper. Slide bottom sheet and bark onto cookie sheet, if desired. Refrigerate 30 to 45 minutes or until set. Cut into pieces.