With today being National Toasted Almond Day, here is one of my all time favorite bark recipes. I’m warning you though.. it’s addictive. Like really, REALLY addictive.
Aaaaaaaaaaaaaaaannnnnnd…. you have to promise, like as in pinkie swear, that you will not get mad at me nor hold it against me that if after eating this your stretchy pants are no longer stretchy. Just step away from the bark and hit the gym with me. LOL
Consider yourself warned…
1 1/2 cups almonds, toasted
1 1/2 cups Caramel Sauce, warmed to a pourable state
3 cups milk chocolate
1/2 cup white chocolate
1/2 cup bittersweet chocolate
1-2 tsp. sea salt
In a medium skillet over medium heat, add the almonds and cook for 5- 7 minutes stirring frequently. You’ll know they are done when they just lightly turn in color and you can smell the ‘nuttiness’. Remove from pan and set aside.
Line a metal 9×13” pan or a jelly roll pan with parchment paper ensuring that the sides extend up 1”.
In a large glass bowl over a simmer pan water (ensuring the bowl does not touch the water), add 1/2 of your chocolates. As the chocolate melts add more chocolate in increments until all the chocolate has been added and you have a smooth melted consistency.
Carefully grab your glass bowl of chocolate (you may need a pot holder) slowly pour 1/2-2/3 of the chocolate into the parchment lined pan.
Set the bowl down and gently jiggle the chocolate pan side to side to spread out evenly.
Take your caramel sauce and drizzle over top of the melted chocolate.
Top with the toasted almonds and gently press down slightly.
Drizzle the remaining chocolate on top.
Top with sea salt.
Allow to cool completely (to speed up the setting time, pop in the fridge for at least 30 minutes).
When completely cool, pick up by the parchment paper and set on a large cutting board.
Break bar in pieces and store in an air tight container.
more pictures: http://www.thekitchenwhisperer.net/2013/02/16/toasted-almond-caramel-chocolate-bark-with-sea-salt/