Chocolate Bark

Ingredients

  • 2 cups G-Free semi-sweet chocolate chips
  • 1 cup chopped, toasted almonds
  • 1 cup white chocolate chips

Directions

  • Melt semi-sweet chocolate in bowl, in microwave for 25 seconds; take out and stir.
  • Melt for another 25 seconds.  Set aside.
  • Melt white chocolate chips in microwave for 25 seconds; take out and stir.
  • Melt for another 15 seconds; take out and set aside.
  • Check semi-sweet mixture again, stirring to check for smoothness of chocolate.
  • If not all melted, microwave for another 15 seconds or so.
  • When fully melted, add chopped nuts, stirring well.
  • Spread onto wax lined cookie sheet, spreading out as thin as possible.
  • Check and stir white chocolate mixture; microwave another 10 seconds or so if not fully melted.
  • When smooth, drop/drizzle over top of dark chocolate on cookie sheet.
  • Using a skewer, mix and swirl the two together.
  • Refrigerate until hard, then break into pieces.  Enjoy!

Note:  Be very careful not to over cook and burn the chocolate/white chips while melting. The mixture will get very stiff and dull in color and will not be usable.

Recipe Courtesy: San Joaquin Wine Co.

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