Bittersweet Bark With Cinnamon Candies Recipes

Steps:

• Microwave chips in separate microwavable bowls, taking care not to burn the chocolate.
• Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoons cinnamon into melted semi-sweet chocolate.
• Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with a knife or spatula for marbled effect. Sprinkle with almonds.
• Refrigerate 1 hour or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

Steps:

• Place parchment or wax paper on a cookie sheet, set aside.
• In a small heavy saucepan, (non stick works best) melt chocolate over low heat, stir often and be patient.
• When melted, remove from heat.
• Working quickly, stir in about a third of the cinnamon candies.
• Immediately turn chcolate out onto parchment or wax paper.
• With back of spoon or rubber spatula (sprayed with pam) spread out chocolate mixture until candies are in a single layer.
• Sprinkle remaining candies on top and place in freezer for 10-15 minutes, or until hard.
• You must work quickly.
• Store bark in freezer or fridge until ready to serve.
• Break bark into pieces by dropping tray a few times or use a flat meat tenderizer.