I was looking for a low-key chocolate snack, and I have found my new go-to favorite. This almond bark takes less than 15 minutes, and both the prep and the clean up are a breeze. It’s perfect for that party you forgot to make something for, a snack to share at work, or wrapped in festive baggies for a holiday gift. I think this is going to replace my long-time peanut butter chip chocolate fudge as my usual treat!
16 oz. bittersweet chocolate, coarsely chopped*+
16 oz white chocolate, coarsely chopped*+
2 cups lightly salted whole almonds
2 T coarse sea salt
1. Heat oven to 250 degrees. Line large rimmed baking sheet with parchment paper. Sprinkle bittersweet chocolate evenly over parchment; sprinkle with white chocolate. Bake 5-7 minutes or until chocolate is just softened.
2. Let stand 2-5 minutes or until chocolate is completely melted. Swirl chocolates with butter knife or small icing spatula. Sprinkle with almonds and sea salt, pressing almonds lightly into chocolate. Cool to room temperature. Refrigerate until firm.
3. Cut into irregular pieces. (Can be made 10 days ahead. Refrigerate in an air tight container.)
*Don’t use bittersweet chocolate chips or white baking chips. The won’t melt and will ruin the entire batch!
+You can change up the ratio of dark to white chocolate to suit your preference, but I would recommend using this ratio, or more dark chocolate, rather than more white chocolate. But the even distribution is really quite nice, and this is coming from someone who really does not like white chocolate! – EMJ
Per 3-inch piece: 135 calories, 9.5 g total fat (incl. 4.5 g saturated fat), 2.5 g protein, 12 g carbs, 0 cholesterol, 225 mg sodium, 1.5 g fiber.
Recipe from Cooking Light.