Thank you Nancy for this easy and decadent recipe. I've had chocolate almond bark before, however what makes this recipe so delicious is the sauted to a golden brown almonds that add so much flavor. I made 3 batches - semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips. I gave this chocolate almond bark as Christmas Gifts, in cute tin containers lined with wax paper. I kept my gifts in the fridge until I gave them away, suggesting to keep the bark in the fridge as I find it softens quickly. I will make again next Christmas - however I wonder do I have to use chocolate chips or can I use a higher quality chocolate? I will attempt next time to swirl white chocolate throughout the dark/milk chocolate or vise versa!
this recipe is not complete. what to do with the other 1/4 cup almonds?
Good stuff and an EASY holiday treat (compared to the several batches of cookies one will normally make for the season). I used whole almonds instead of chopped and made one batch with chocolate chips, the other with white chocolate. Although it may appear obvious, the instructions for this recipe forgot to include the final step: pouring the chocolate and almond mix over the wax paper, allowing to cool and breaking it into pieces. An important step since this bark recipe cannot remain in the pot...without wrecking the bark or your pot.
Yummy! I make mine with dark chocolate - PC semi-sweet chocolate chips are best. The shortening is a must to get the chocolate to melt right.
If you need a QUICK chocolate fix. This recipe is for you. I definately love it and I'm an admitted chocoholic! I used whole almonds sporadically throughout, but I also used coarsely chopped whole almonds for a real nutty texture. Bittersweet chocolate baking bars were good in this recipe, too. Thanks for sharing, Nancy.
I would leave out the shortening next time. The shortening makes the chocolate stay soft.
The recipe is complete. See it says to sprinkle with remaining almonds and chill 30 minutes or until solid. I love this stuff and thought I might even make some this year to have for emergency gifts this Christmas.
Mmmmmm. I used a good quality milk chocolate which made this especially creamy and good. I also used whole, roasted salted almonds, which I chopped very coarsely. I loved the sweet/salty contrast. I made it easy on myself and just dropped the mixture into miniature foil baking/candy cups. So cute and a good way to help with portion control!
The flavors are delicious but next time I will use whole or chopped almonds instead of sliced.
Did not come out for me at all.
