Almond Bark Candy Food

CHOCOLATE ALMOND BARK

Steps:

• Butter a baking sheet or use a silicone baking mat (preferred).
• Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
• Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

3 INGREDIENT CHOCOLATE ALMOND BARK

Steps:

• Line a small or medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.
• To melt the chocolate, use the double boiler method or do the following. Add vegan or paleo chocolate and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
• Fold in almonds. Pour onto prepared baking sheet. Using a rubber spatula, spread into an even layer of desired thickness. Optionally, sprinkle with more almonds.
• Refrigerate until firm, about 20 mins. Immediately remove from refrigerator and allow to reach room temperature before cutting (to avoid leaving fingerprints/sweating). Separate chocolate from paper. Break or cut into pieces. Enjoy! Storing instructions below.

WHITE ALMOND BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
• Bake in the preheated oven until almonds start to turn golden brown and become fragrant, 10 to 15 minutes.
• Melt candy melts in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Add almond extract quickly and stir in the toasted almonds.
• Pour almond mixture onto a baking sheet; cover with plastic wrap and refrigerate until set, about 30 minutes. Break into pieces.

SLOW COOKER CHOCOLATE CANDY

Steps:

• Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

ALMOND BARK CANDY

Steps:

• Melt bark in a cake pan in a 350 degree oven.
• Add peanut butter and stir.
• Add remaining ingredients and stir.
• Drop by teaspoonful on waxed paper.

ALMOND BARK CANDIES

Steps:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.