Category: Ooey Gooey Yummy Delicious, Secret Family Recipe
Yields:
1 Serving
This is a very easy no bake recipe, always make two sheets , one for yourself and one to gift, you wont be sorry!
I like to chop up my almond bark in the food processor and sprinkle it on ice cream, or use it as a topping for cakes, and cookies
You can also add peppermint chocolate chips, and a variety of nuts to add variety into each batch.
By substituting 16 ounces white chocolate for the bittersweet chocolate, you can easily make tree bark (white chocolate almond bark)
Enjoy!
ps. no one can eat just one piece.
__ATA.cmd.push(function() { __ATA.initDynamicSlot({ id: 'atatags-1888935831-6510a9fed71dc', location: 120, formFactor: '001', label: { text: 'Advertisements', }, creative: { reportAd: { text: 'Report this ad', }, privacySettings: { text: 'Privacy settings', } } }); });Share this:
Ingredients
Adjust Servings
Instructions
- Butter a baking sheet or use a silicone baking mat (preferred).
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
- Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.
Notes
You can use any nut you have on hand, such as walnuts, hazelnuts and peanuts.
