Ingredients
Scale
- 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.
- Prep Time: 10 minutes