Yesterday, I pulled raw almonds and chocolate chips out of my pantry with the intention of making chocolate almond clusters. Since I had a lot to do, I just left them on my kitchen counter.
Later that evening, my husband decided that he would make some peanut butter crackers covered in almond bark. I helped him make them and we had some melted almond bark left over. He looked around the kitchen and noticed the almonds and said that he wondered what the almonds would taste like, covered in the bark. Though I had not thought of using the white bark, I thought it would be worth a try. I threw some almonds in the oven and toasted them and then we coated them in the almond bark. After they cooled we tried them and they were a hit.
Today I took them a step further and sprinkled them with black sea salt. That one simple ingredient really makes a difference.
I measured two cups of almonds and placed them on my cookie sheet.
I baked them at 350 degrees for about 12 minutes.
I took half of a package of almond bark and broke it in half. Then I microwaved it until the bark was smooth and creamy.
I put the hot almonds in the bark and stirred, ensuring that the almonds were coated well.
I used a spoon to scoop out the almonds and placed them in clusters on top of parchment paper.
Then I pulled out my black sea salt.
I sprinkled the sea salt on top and allowed the almond bark to firm. (It took about 30 minutes in my house. The time can vary, depending on the temperature and moisture inside.)
- 2 cups raw almonds
- 1/2 package Almond Bark
- Black sea salt
- Preheat oven to 350 degrees.
- Spread almonds in a thin layer on a baking sheet. Bake for 10 – 12 minutes.
- Meanwhile, when there are only about 5 minutes left of baking time, break almond bark into pieces. Place in a microwavable bowl and heat on HIGH for 1 minute. Stir and repeat in 30 second intervals until chocolate stirs smoothly.
- Remove almonds from oven and place warm nuts into almond bark. Stir to coat well.
- Drop by spoonfuls onto parchment paper.
- Sprinkle with black sea salt and allow to cool.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 159 Total Fat: 14g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 73mg Carbohydrates: 6g Fiber: 3g Sugar: 1g Protein: 6g
I think these would be great placed in little bags, tied with a ribbon, and given as gifts.
What is your favorite way to use almond bark?