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  • FWIC

Almond Bark


  • 425 grams of natural unsalted almonds

  • 1100 grams of white dipping chocolate wafers (or coarsely chopped chocolate)

  • Almond oil to taste


  1. Scatter almonds on a large baking sheet and toast in the oven at 350° F for 5 minutes.

  2. Remove almonds from the oven and set aside.

  3. Place dipping chocolate wafers in a large heavy pot.

  4. Melt chocolate over a very low heat stirring frequently with a wooden spoon.

  5. When chocolate is melted, add approximately 1⁄2 teaspoon of pure almond oil and mix thoroughly.

  6. Add toasted almonds and mix well.

  7. Pour candy onto the baking sheet and set to cool in a cool place.

  8. Once the candy is set up and the edges have pulled away from the baking sheet, slightly break up into small pieces.

Store in a cool dry place.


Submitted by Brenda Willsie