As I've said many times before, every day is Chocolate Day for me, but today is National Chocolate with Almonds Day, so here's an easy recipe to celebrate. CHOCOLATE ALMOND BARK
Ingredients
12 ounces bittersweet chocolate
1 cup toasted almonds (in the oven), coarsely chopped (some people like them whole/your choice)
Sea salt
Directions
Line cookie sheet with parchment paper.
Melt chocolate until smooth in top of double boiler or saucepan placed over another saucepan with simmering water.
Set aside 6 Tbsp almonds
Stir remaining almonds into melted chocolate.
Pour mixture onto cookie sheet. Spread to 1/2 inch thickness.
Sprinkle remaining almond pieces over mixture. Sprinkle sparingly with sea salt.
Tap pan on counter until bark is desired thickness.
Refrigerate for 6 hours or until firm.
Break into pieces.
Store in an airtight container in cool, dry place.
How easy is that?
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