Almond Joy Chocolate Bark 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.

ALMOND JOY CHOCOLATE BARK

Steps:

• Melt chocolate over very low heat.
• Pour chocolate into a parchment lined 8x8 inch baking dish.
• Scatter almonds and 3 tablespoons of coconut over chocolate.
• Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
• Sprinkle remaining tablespoon of coconut on top of mixture.
• Place bark in fridge for 2 hours to set.
• Break into square bars.
• Serve.

CHOCOLATE ALMOND BARK

Steps:

• Finely chop your chocolate so that it melts evenly and quickly.
• Add your chocolate to a double broiler until the chocolate is warm and melty. You don't want to get the chocolate too warm and it is not necessary for this recipe.
• Once the chocolate is melted, mix in your almonds.
• Stir well to ensure the almonds are completely coated.
• Once well coated place the chocolate mixture to a baking sheet covered with wax paper.
• Spread the mixture out evenly to cool.
• It takes about two hours or so to completely cool enough to break the bark.

VEGAN ALMOND JOY BARK

Steps:

• Melt coconut oil in a saucepan over low heat.
• Remove from heat and whisk in cocoa, sweetener and salt until smooth.
• Transfer to a pan lined with parchment and sprayed and spread in an even layer.
• Sprinkle on toppings.
• Freeze 15 minutes.
• Break into pieces and enjoy!

ALMOND CHOCOLATE BARK

Steps:

• Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
• Remove both saucepans from the heat.
• Stir in the almonds.
• On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.
• Store in the fridge for up to 1 month.