Preheat oven to 400°F (200°C).

Line a 13x9 inch baking pan with foil.

Spread almond slivers on a baking sheet.

Bake almonds in the preheated oven until lightly brown, shaking the pan occasionally, for 10-15 minutes.

Melt chocolate chips in a double boiler over low heat.

Mix in the dried cranberries (craisins), toasted almond slivers, and tangerine zest into the melted chocolate.

Pour the chocolate mixture into the prepared foil-lined pan.

Smooth the chocolate mixture into an even layer.

Cool to room temperature.

Refrigerate until hard, at least 1 hour.

Break the hardened chocolate into jagged, varied-sized pieces, or cut into squares.

Alternatively, pour circles of the chocolate mixture on foil to cool, eliminating the need to break them up.