Today I’m sharing my last Christmas recipe of the season… the tried and true, extremely simple, 5-minutes-to-make, but oh-so-yummy almond bark! I’m pretty sure most people know how to make it, but it’s a staple to my Christmas baking every year so I figured I should share it anyway.
All you need is 1 1/2 cups of white chocolate melting wafers and 1 cup of blanched almonds. Melt the chocolate in the microwave for 20 seconds at a time, stirring in-between, until melted and smooth. Or melt slowly on the stove. Mix in almonds and spread onto a wax paper lined cookie sheet. Chill in the fridge until chocolate has hardened. (I drizzled some melted milk chocolate over top of it too for some added goodness). Remove and break by hand into pieces. That’s it!
I’ve seen a bunch of variations on Pinterest by using crushed cookies, pretzels, or candy canes instead of almonds. But I decided to try something a little different to make some other kinds of bark this year.
First off I had some peanuts left over from my caramel popcorn so I thought I’d try a peanut butter chocolate bark. Turns out it was an excellent decision!
I melted milk chocolate wafers and added a few tablespoons (normal size, not measuring spoon size) of smooth peanut butter. Mix that together until its all melted and creamy. Then I mixed in the peanuts and poured it onto the cookie sheet to set.
Next up, I found some hazelnut spread, aka Nutella, in the pantry so I melted some more milk chocolate, added a spoonful of nutella to the melted chocolate and stirred in almonds. I’m sure hazelnuts would be amazing in it too, but I didn’t have any on hand. Next time!
The only thing different about these 2 variations is that the milk chocolate is a lot softer so if you leave it out it tends to melt to the touch. I recommend keeping it in the fridge until you want to eat/serve it.
So there you have it, three recipes that are extremely fast and easy to whip up. Not to mention a delicious Christmas treat!