|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 Pounds (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Almond bark is the perfect confection to make when you want a simple candy to relish yourself or give as gifts. Chocolate—in this case, white chocolate—is melted and combined with toasted almonds. The mixture is then spread on a baking sheet and refrigerated until firm. Then just break up the bark into similar-sized pieces and enjoy. Almond bark is a great candy for the holidays, and sure to please your friends and family!
- 1 cup almonds (whole, blanched)
- 16 ounces white chocolate (cut into small even pieces if whole)
Gather the ingredients.
Preheat oven to 350 F.
Spread almonds in a single layer on a cookie sheet.
Bake at 350 F for 10 to 12 minutes, stirring occasionally, until toasty brown. Set aside to cool.
Heat chocolate over low heat in a double boiler or microwave until melted. Do not overheat.
Stir toasted almonds into melted chocolate.
Spread mixture on a waxed paper-lined baking sheet. Refrigerate until firm.
Break into similar-sized pieces.
Store in a cool, dry place.
Chocolate Melting Tips
Although white chocolate is not actually a chocolate, since it doesn't contain chocolate solids, we tend to use it in the same way as milk and dark chocolates. But white chocolate has a very different makeup and a lower burn point than darker chocolates, making it harder to melt than milk and dark chocolates. White chocolate's burn point is 110 F whereas the darker chocolate burns at around 115 F. That may not seem like a big delta, but these five degrees are the difference between smooth, melty chocolate and a solid, scorched mass. And once it overcooks, there is no salvaging it.
That is why it is important to melt white chocolate very carefully. Using a double boiler is the most reliable method but you can use a microwave if you do so in stages. If following the double boiler method, make sure that the water in the bottom pan is at just a simmer and not boiling—also be mindful that water is not touching the bottom of the upper bowl or able to get into the chocolate (this will cause the chocolate to seize). Remove the top bowl when there are still a few chunks of chocolate and stir to blend them in.
If microwaving, set to 50 percent power and cook in 30-second intervals, stirring after each. Remove the bowl from the microwave before all of the chocolate is melted and stir to finish—the residual heat will melt the remaining pieces.