Almond bark


The recipe for almond bark is easy, enough to get your kids cooking. Enjoy home made candy or give it as a present.


1 c almonds (whole, unbleached)
18 oz chocolate (chocolate chips, semi sweet)
2 T butter (or vegetable shortening)


Spread almonds in a baking pan and toast in a 350&deg F for about 8 minutes, shaking pan occasionally. Let cool.

Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan.

Place chocolate chips or candy coating in the top of a double boiler. Add shortening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely melted. Stir in toasted almonds.

Turn mixture into pan and spread to distribute nuts evenly. Refrigerate candy just until firm.

Break into pieces before serving.


To spread more smoothly, drop pan onto counter several times from a height of about 8 inches.

To store, cover airtight and refrigerate for up to 3 weeks.

Preparation time 20 minutes
1 pound