STRAWBERRY ALMOND BARK RECIPES

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.

Steps:

• Line an 11x7-inch pan with parchment paper. Set aside.
• In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
• Bring the mixture to a boil, leaving on the heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
• Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
• Add in marshmallow fluff, vanilla extract, and salt, stirring until combined.
• Transfer half of the fudge to the prepared pan, top with the vanilla wafers, and then the remaining fudge mixture.
• Sprinkle with crushed vanilla wafers.
• Let the fudge cool at room temperature for about 2 hours (or until set) before cutting.