Dark Chocolate Almond Bark

Consider the following conversation.
"I get so hungry so fast." she said.

"I've noticed that. Cranky too." he added helpfully.

"We just don't have any snacks and I don't eat during the day."

"Did you notice the kitchen full of snacks?"

"Those aren't healthy. I like peanut butter."

Liking peanut butter is all well and good, but bread's favorite legume wasn't getting the job done. I'm referring to the obvious and ever-present wild hunger and hunger-driven sad/angry/depressed feelings. I won't any names, but I recently found myself trying to come up with ideas for snack food that while "healthy" was also violently caloric.

Enter dark chocolate almond bark. Hello, I make candy now!

Look at me, jury-rigging a double boiler like a boss.

How much iron do you think it adds to toast the almonds in cast iron? It adds a "healthy" amount of iron. Exactly a healthy amount.

There is room for at least 50% more almonds.

Not only was this the first time I've ever made candy, it was also the first time I've ever used parchment paper. So much learning.

I found the perfect job for Julie.

The house is covered in chocolate now. Julie is covered in chocolate (see photo above). Greg is somehow covered in chocolate. I'm the only thing not covered in chocolate. I don't know how to feel.

Winning.

The recipe said it only took 30 minutes in the refrigerator, but I think two hours would have been the right answer. However, expectations being what they were...

And now more clothes are covered in chocolate.

I'm really happy about how it went. It was easier than I thought it would be and the bark is tastier than I thought it would be. Big win.

Recipe (with Modifications)
1/2 Cup whole almonds
2   Cups dark chocolate chips
1   Tbsp coconut oil
  1. Cut each almond in half, diagonally.
  2. Roast the almonds. Skillet on medium high works. I hear the oven at 375 for 10 minutes works too.
  3. Liquefy the chocolate and coconut oil and mix everything together.
  4. Pour it all out onto some parchment paper and refrigerate for 30 - 120 minutes.
Makes four servings.


Comments

4 Is More said…
I don't understand Julie's insistence on "healthy snacks." Doesn't she know that a "snack" implies it is NOT healthy?? :)