Line bottom and sides of an 8-inch square baking pan with foil.
Place chocolate in a heatproof bowl set over a pan of simmering water; do not let water boil or allow bowl to touch water. Cook, stirring often, until chocolate has melted, about 5 minutes.
Spread chocolate in an even layer in pan (use an offset spatula or tilt pan). Quickly sprinkle with granola, fruit and almonds. Refrigerate bark until solid, about 1 1/2 hours.
Break bark into pieces. Store in an airtight container in the refrigerator for up to 1 week.