Line 8-inch baking pan with wax paper.
Microwave chocolate in small, dry, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Pieces may retain some of their original shape.
If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted.
Pour into prepared pan. Sprinkle with almonds and fruit. Tap pan several times to spread chocolate and settle almonds and fruit.
Refrigrate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.Servings: 1/2 pound