Things You'll Need:
- Whole almonds
- Cookie sheet
- White or milk chocolate chips
- Butter
- Microwave-safe dish
- Parchment or wax paper
- Rubber spatula
-
Step 1
Preheat the oven to 350 degrees F. Spread 1 cup of whole almonds in a single layer on an ungreased cookie sheet.
-
Step 2
Place the cookie sheet in the preheated oven, and bake the almonds for five to 10 minutes or until slightly toasted. Remove from the oven and set aside.
-
Step 3
Place 1 lb. of white or milk chocolate chips and 1 tbsp. of butter in a large microwave-safe dish. Microwave on high for two to three minutes or until melted.
-
Step 4
Stir the toasted almonds into the melted chocolate mixture. Line a cookie sheet with parchment or wax paper.
-
Step 5
Pour the almond bark mixture onto the paper-lined pan, and spread to the desired thickness using a rubber spatula. Make it as thick as you like, but as a general rule, about ¼ inch is ideal.
-
Step 6
Place the almond bark in the refrigerator for one to two hours or until set. Break into approximately 2-inch square pieces with your hands. Serve immediately or store in the refrigerator for up to one week before discarding.
