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Holiday Baking Part II: Chocolate Almond Bark

This article is written by a student writer from the Her Campus at Northwestern chapter.

 

This second holiday treat will satisfy all your desires- chocolate, caramel, almond – a perfect blend of salty and sweet! Combine with one of your favorite coffee drinks for an amazing taste sensation! 

Dark Chocolate Salted Caramel and Almond Bark

Ingredients

6 oz Chocolate Flavored Candy Coating

6 oz Dark Chocolate

1 Tbsp Shortening

7 oz Vanilla Caramels

1 Tbsp Milk

Âľ Almonds, Roasted

1 tsp Sea Salt

Directions

  1. Place foil on a jellyroll (or high side pan) and grease with butter. Set aside.
  2. Combine chocolate candy coating, dark chocolate and shortening in a microwave-safe bowl. Set microwave on high and cook chocolate combination for 30 second increments for 2-3 minutes, stirring after each 30 seconds.
  3. Once chocolate is melted and smooth, pour into jellyroll pan.
  4. Place vanilla caramels and milk in a separate microwave safe bowl and cook for 2-3 minutes, stirring every 30 seconds. Once caramels are melted, drizzle over dark chocolate. 
  5. Sprinkle almonds and sea salt over mixture and press gently into chocolate.
  6. Place the pan in the refrigerator and let it set for about 30 minutes.
  7. Store in refrigerator. 
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Amanda Oppold

Northwestern

Amanda loves being involved with Her Campus at Northwestern University where she is a junior journalism major. She keeps busy by taking leadership roles in her sorority Zeta Tau Alpha, riding horses on Northwestern's Equestrian Team and having fun with her roommates and their kitten Mufasa. One day Amanda hopes to write for a fashion magazine.