Almond Bark Candies Recipes

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

CHOCOLATE ALMOND BARK

Steps:

• Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
• In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

CROCKPOT CANDY

Steps:

• Add the peanuts to a 4 or 6-quart crockpot, top with the almond bark, chocolate, chocolate chips, and salt. Do not stir together. Cook on low for 1 hour.
• After 1 hour has passed stir the ingredients and cook on low for an addition 30 to 45 minutes and stir again. The chocolate and bark should be fully melted at this point, turn off the slow cooker.
• Place two long strips of wax paper on a clean and level surface. Use a tablespoon to scoop out mounds of the chocolate covered peanuts and place them an inch apart on the wax paper. Sprinkle them with sea salt and sprinkles if desired. Allow to fully set before enjoying or packaging up.

CANDIED ALMOND CRANBERRY BARK

Steps:

• Line 2 baking sheets with waxed paper; set aside.
• Melt butter in skillet over medium heat until sizzling; add almonds and sugar. Continue cooking, stirring constantly, 4-6 minutes or until sugar melts and almonds are golden brown. Quickly spread onto 1 prepared baking sheet. Cool completely; coarsely chop.
• Melt candy coating in microwave according to package directions. Stir in chopped candied almonds, cranberries and orange zest. Immediately pour onto remaining prepared baking sheet; spread to 1/4-inch thickness.
• Let stand until firm. Cut or break into small pieces. Store in container with tight-fitting lid.

ALMOND BARK CANDIES

Steps:

• In a heavy saucepan, melt candy coating and peanut butter over low heat. Remove from the heat; stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper.

CHOCOLATE ALMOND BARK

Steps:

• Butter a baking sheet or use a silicone baking mat (preferred).
• Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
• Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.