White Chocolate Almond Bark
|White chocolate||1 1⁄2 Pound, finely chopped (750 Gram)|
|Whole almonds||250 Milliliter, toasted and cooled, unblanched (1 Cup)|
In bottom of double boiler, bring water to simmer; remove from heat.
Add chocolate to top of double boiler and stir frequently until melted.
Stir in almonds.
Spread evenly onto waxed paper lined 15 x 11 inch (40 x 28 cm) jelly roll pan.
Refrigerate for 1 hour or until firm.
Break into pieces. (Bark can be layered between waxed paper in airtight container and refrigerated for up to 3 weeks.)