Almond Bark

Got this recipe out of a kid's cookbook at the library. For Christmas, I used the variation that involves melted chocolate chips and crushed candy canes. It was a surprising hit!

Almond Bark

Ingredients:
1 ½ lbs white chocolate, melted
2 cups unblanched whole almonds, toasted

Directions:
1. In the bowl, stir together the chocolate and almonds.
2. Pour the mixture onto the baking sheet. Spread it out just until none of the almonds touch.
3. Refrigerate for 1 hour or until firm. Break into pieces

Store in an airtight container in a cool, dark place or in the fridge for up to 2 weeks.

Makes about 1 ¾ lbs almond bark.

Variation: Pour melted dark or milk chocolate over Reese’s Pieces or crushed candy canes, instead of almonds.