Chocolate Almond Bark
Nutritional analysis per serving; Serving size: 2 ounces
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Calories:
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246
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Total Fat:
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17.5g
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Cholesterol:
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8.2mg
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Protein:
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4.17g
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Carbohydrates:
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24.5g
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Sodium:
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22.1mg
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Serves
Yield 32 servings
Ingredients
- 4 cups sliced California Almonds
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1/3 cup water
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 pound fine-quality bittersweet chocolate
- 1/2 pound fine-quality semi-sweet chocolate
- 3 ounces of milk chocolate or white chocolate (optional)
Preparation
- Preheat oven to 400°F and oil a large baking sheet. Set aside. In a separate large baking pan, spread almonds and toast for 8 minutes or until lightly brown. Cool.
- In a large heavy saucepan, bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden color, about 12 minutes. Remove pan from heat and stir in 2 cups of the toasted almonds. Immediately pour onto reserved baking sheet and spread evenly. Refrigerate until set.
- Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with a spatula. Sprinkle top with remaining almonds. If desired, drizzle with melted milk or white chocolate for contrast. Chill uncovered until firm, about 1 hour.
- Break toffee into pieces. Store layered between sheets of parchment paper in an airtight container at cool room temperature, or chilled, up to 1 week.
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