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My review
Chocolate Almond Bark
99
BUCHKO
"Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!"
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Ingredients
45 m servings 130Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
- In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 4450 Ratings
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Most helpful positive review
12/25/2006
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 fl...
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12/25/2006
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 fl...
9/27/2002
this recipe is not complete. what to do with the other 1/4 cup almonds?
12/27/2002
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 chocolat...
5/6/2006
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.
1/13/2003
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 who...
12/11/2009
I would leave out the shortening next time. The shortening makes the chocolate stay soft.
12/13/2007
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 emergen...
5/10/2011
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 cont...
12/10/2002
The flavors are delicious but next time I will use whole or chopped almonds instead of sliced.