Almond Bark

Ingredients

• 16 oz Dark Chocolate Chips (gluten-free)
• 4 oz White Chocolate Chips (gluten-free)
• 1 cup Almonds
• 1/4 teaspoon Sea Salt
• 1 teaspoon Vanilla Extract (gluten-free)
• 1/4 cup Toasted Coconut Flakes (optional)
• 1/4 cup Dried Cranberries (optional)
• 1 teaspoon Espresso Powder (optional)
• 1/4 teaspoon Peppermint Extract (optional)
• 1/8 teaspoon Pinch of Cayenne Pepper (optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 5-7 minutes, or until lightly golden and fragrant. Let cool slightly, then coarsely chop.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Melt the dark chocolate chips in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.

4. 4

   Stir in vanilla extract and any optional flavorings like espresso powder or peppermint extract into the melted dark chocolate.

5. 5

   Pour the melted dark chocolate onto the prepared baking sheet and spread evenly into a thin layer.

6. 6

   Sprinkle the chopped toasted almonds evenly over the dark chocolate.

7. 7

   Melt the white chocolate chips using the same method as the dark chocolate.

8. 8

   Drizzle the melted white chocolate over the almonds and dark chocolate base.

9. 9

   Sprinkle sea salt, toasted coconut flakes, and dried cranberries (if using) over the white chocolate.

10. 10

    Let the almond bark cool completely at room temperature or in the refrigerator until firm. Break into pieces and serve.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.