Dark chocolate, white chocolate, with some nuts thrown in. However you decide to make it, the only bad thing about this bark is that it doesn't grow on trees.
2 cups semisweet, milk, dark, or white chocolate
1 1/2 cup blanched almonds, slivered or slightly chopped
Lightly grease a rimmed cookie sheet (or line with parchment paper).
Chop the chocolate and place in the top of a double boiler over low heat. Bring the water in the bottom of the double boiler to a gentle simmer (do not let it boil). Stir the chocolate until it melts and is smooth. Stir in the almonds.
Carefully pour the almond bark out onto the prepared cookie sheet and smooth to desired thickness with a rubber spatula (you may need to grease the spatula).
Let the almond bark cool completely until it is solid then break up the bark with your hands. Store the bark in an airtight container.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
March 23, 2012
I was really craving a candy bar so I tried this easy recipe. It was pretty good. I used milk AND white chocolate (melted separately) and sort of swirled them together when I poured them on the cookie sheet. It was good and satisfied my sweet tooth.