- 1/2 cup chopped almonds
- 2 cups milk chocolate chips
- 1 tablespoon shortening
- Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
- In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
03/17/2017
recipepes.com
chocolate almond bark, recipe
PT15M
PT1H
5
455 calories
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