Chocolate Almond Bark
- 1 cup whole unblanched almonds
- 3 - 6 oz. packages semisweet chocolate chips* (3 cups)
- 2 Tbsp vegetable shortening
Preheat oven to 350° F. Line bottom and sides of a 15x10x1-inch jelly roll pan with lightly buttered waxed paper or aluminum foil. Set aside.
Spread almonds onto a baking sheet and toast in oven for about 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.
Melt chocolate chips and shortening in the top of a double boiler over simmering water just until mixture begins to mel Tbsp Remove from heat; stir until completely melted. Stir in toasted almonds.
Turn mixture into prepared pan and spread to distribute nuts evenly. Cool at room temperature until firm. Lift candy from pan; peel off waxed paper and break into pieces. Store in airtight container.Makes about 1 1/4 pounds candy
Submitted by: Recipe Group Member
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