I may be pretty focused on the holiday season like most of you, but there’s another season that’s occupying some of my time: football season. I spent a few hours each week cheering on my favorite teams.
But it’s not football season without an awesome snack. Some Game Changing Flavors. You know to help you celebrate a victory, drown your sorrows of a loss or give you something to eat during those nail biting moments.
When you think of football snacks, you often think of unhealthy foods: chips, pretzels, chicken wings. I don’t know about you, but those foods leave me feeling worse than a loss. Luckily there are alternative options.
I love Blue Diamond Almonds. All of their flavors are outstanding. I have more in my pantry right now than I care to admit. Currently I’m obsessed with the Smokehouse and Wasabi and Soy Sauce. They make a great snack right out of the can. A serving is rather sizable and takes awhile to eat … a very good thing.
You know I just had to make something with them though, so I whipped up a Swirled Smoked Almond Bark. This is super easy to make, gluten free, and the perfect sweet treat for football watching, tailgating, holiday parties, or gift giving. Oh yeah, this bark does it all!
So when you’re craving something a little salty, a little sweet, and a little smoky with some crunch, try my bark and of course these almonds!
This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com.
PrintSwirled Smoked Almond Bark
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Varies
Ingredients
- 2/3 cup Blue Diamond Smokehouse Almonds, chopped
- 1 ¼ cup carob or dark chocolate chips
- ¾ cup white chocolate chips
- 2 tablespoons vegetable shortening
Instructions
- In a microwave safe bowl, melt the carob or dark chocolate chips with 1 tablespoon shortening in 30 second increments, stirring in between. Spread on a layer of parchment paper.
- Melt the white chocolate chips with the remaining tablespoon of shortening. Dollop onto the first layer and swirl together using a fork. Top with the almonds and gently press into the chocolate so they stick.
- Allow bark to set for about 1 hour. Break bark into bite sized pieces. Bark may be stored in an airtight container at room temperature for up to 1 week.
Oh wow! This looks amazing. All of my favorites in this recipe. Love it!