THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g
ALMOND CHOCOLATE BARK
Make and share this Almond Chocolate Bark recipe from Food.com.
Provided by t_ballet
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
- Remove both saucepans from the heat.
- Stir in the almonds.
- On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.
- Store in the fridge for up to 1 month.
CHOCOLATE ALMOND BARK
This is a great recipe for the holidays and to give as a gift because it is relatively easy to make. Use your favorite bittersweet chocolate for this one since the chocolate is what really makes this great. I don't remember where this recipe came from but you can mix it up by using a different type of nut or even using more or less chocolate.
Provided by Chef Mean Green
Categories Dessert
Time 25m
Yield 5 large pieces of bark, 2 serving(s)
Number Of Ingredients 2
Steps:
- Finely chop your chocolate so that it melts evenly and quickly.
- Add your chocolate to a double broiler until the chocolate is warm and melty. You don't want to get the chocolate too warm and it is not necessary for this recipe.
- Once the chocolate is melted, mix in your almonds.
- Stir well to ensure the almonds are completely coated.
- Once well coated place the chocolate mixture to a baking sheet covered with wax paper.
- Spread the mixture out evenly to cool.
- It takes about two hours or so to completely cool enough to break the bark.
Nutrition Facts : Calories 308.3, Fat 26.5, SaturatedFat 2, Sodium 0.5, Carbohydrate 11.6, Fiber 6.5, Sugar 2.1, Protein 11.4
CHOCOLATE ALMOND BARK
Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!
Provided by BUCHKO
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 14.2 g, Cholesterol 4.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.1 g, Sugar 12.3 g
CHOCOLATE ALMOND BARK
Provided by Geoffrey Zakarian
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a baking sheet or use a silicone baking mat (preferred).
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
- Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.
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