ALMOND BARK CANDIES RECIPE: HOW TO MAKE IT
I like to take these to school for the fourth graders I teach...they love them. The colorful marshmallows make these candies bright and pretty to serve—to all ages!
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6-7 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 183 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CHOCOLATE ALMOND BARK RECIPE | ALLRECIPES
Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!
Provided by BUCHKO
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 16 servings
Number Of Ingredients 3
Steps:
- Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
- In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
Nutrition Facts : Calories 130.4 calories, CarbohydrateContent 14.2 g, CholesterolContent 4.5 mg, FatContent 8.4 g, FiberContent 0.4 g, ProteinContent 2.1 g, SaturatedFatContent 4.1 g, SugarContent 12.3 g
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- Adjust an oven rack to center position and preheat the oven to 300°. Spread the almonds on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool. Line another baking sheet with parchment. Place the chocolate into a medium microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each interval until the chocolate is mostly melted with a few pieces still solid. Continue stirring the chocolate until the last pieces have melted. (If all the chocolate was melted upon removal from the microwave, add a small piece of chocolate to cool the melted chocolate.) Add the cooled almonds into the chocolate and stir to coat. Pour the chocolate-almond mixture onto the parchment-lined baking sheet into an even layer and gently tap the sheet against a counter to smooth the surface. Sprinkle with flaky salt. Place the sheet in the refrigerator until chocolate has hardened, 5 to 10 minutes. Using a knife, break chocolate into shards. Store in an airtight container, refrigerated, for up to 4 weeks.
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