Toasty, Tasty Almond Bark

I have a gigantic sweet tooth. I could eat dessert all day, every day. Especially white chocolate and fruit and nuts. So, when I came across a recipe that used white chocolate and peanuts and raisins, I got very excited. My husband however, is allergic to peanuts and I am not a huge fan of raisins, so, I changed a few of the main ingredients to make the recipe safe for my husband and tasty for me. This recipe is super quick and easy and a little goes a long way. This White Chocolate Cranberry Toasted Almond Bark is something great to have for parties or even wrap and give as holiday gifts.

White Chocolate Cranberry Toasted Almond Bark

Creation Time: 15 minutes Cook Time: 1 hour

2 cups white chocolate chips* (or dark/milk chocolate works as well)

½ cup of slivered almonds, toasted** and roughly chopped

½ cup of sweetened dried cranberries, roughly chopped

On a medium sized baking sheet place parchment or wax paper and set aside. In a small double boiler on medium-low heat, stir and melt the chocolate chips until smooth and creamy. Pour melted chocolate into small mixing bowl and combine with almonds and cranberries until evenly mixed. Pour onto parchment paper and smooth until even and flat (about ¼ inch thickness). Refrigerate for at least 1 hour before breaking into even pieces.

Yield: about 3 cups

*use ‘vegan’ chocolate chips (available in white and dark varieties) to make this recipe vegtastic!

**Pan-toasted almonds: place nuts in a dry skillet and cook over medium heat for 3-4 minutes. Shake or shake frequently to avoid burning. Once nuts begin to brown, remove from heat and allow to cool.

If you place the pieces in parchment paper in a air tight tin and keep it in a cool place, this bark will last a long time. Enjoy!
Happy Eatings,
Gabriella