MILK CHOCOLATE ALMOND BARK

MILK CHOCOLATE ALMOND BARK image

Number Of Ingredients 4

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12 ounces Dove milk chocolate (one 9.5 ounce bag plus 9 pieces from second bag)
3/4 cup toasted natural unsalted almonds (don't chop), I used FW which were already toasted, otherwise toast unsalted natural almonds OR 1/2 cup of almonds and 1/2 cup raisins (both flat)
I love both ways
*Also try 16 ounces of chocolate with 1 cup of nuts in an 8 x 10 perimeter on a parchment lined baking sheet.

Steps:

Line 8 x 8 WS baking pan with parchment paper, leaving overhangs on all sides. Spray Pam Organic Canola spray just underneath, but not on top. Melt chocolate in a double boiler. (Med pyrex over duncan bowl; green spatula.) Take off heat, stir some, and then stir in almonds. Pour in pan and spread and even out with small offset spatula. Make swirls on top. Refrigerate 1 hour until set. Lift with parchment overhang. Make sure isn't stuck to parchment. Let sit 1 min or so before cutting with chef's knife. Cut carefully and if you see it's cracking, wait a minute more.) Cut 3 by 3, and then each diagonally to get 18 triangles. Quickly lift each piece with medium offset and put in airtight containers lined with wax paper. Store in fridge right away since gets melty right after cutting. [Tried with ghirardelli semisweet chips and didn't like - too harsh, tangy/fruity. Then tried back to back with ghirardelli milk chocolate baking bars and that had strange taste to it. STICK WITH DOVE MILK CHOCOLATE!!!!]