Chocolate nut bark is one of the quickestand easiest candy confections to make.
Recipe: Chocolate AlmondBark
1 cup whole unblanched almonds
Preheat oven to 350°F (175°C).Line bottom and sides of a 15 x 10 x 1-inch jelly roll pan withlightly buttered waxed paper or aluminum foil. Set aside.
Spread almonds onto a baking sheet andtoast in oven for about 8 to 10 minutes, stirring nuts occasionally,or until lightly browned. Let cool.
Melt chocolate chips and shortening inthe top of a double boiler over simmering water just until mixturebegins to melt. Remove from heat; stir until completely melted.Stir in toasted almonds.
Turn mixture into prepared pan and spreadto 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.
3 (6-ounce) packages semisweet chocolate chips* (3 cups)
2 tablespoons vegetable shortening
Makes about 1 1/4 pounds candy.
*Or substitute with 1 pound white candycoating.
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