“Almond Bark is so easy, it hardly requires a recipe! We have tried lots of additions: Rice Krispies, peppermint, other nuts—but it is hard to beat this toasted almond version. It is best stored in the freezer or refrigerator so it won’t get too soft. I love to put it in a pretty little box and tie a ribbon on it to give at Christmas.” — Susan Endry
Add Almond Bark to a festive spread along with Pound Cake for Bee, both pictured above at an annual holiday open house at The Gardener’s Cottage in Asheville.
- Sliced almonds
- 1 (16-ounce) bag white confectionery coating wafers (use 1/2 bag per batch; Susan uses the brand CK)
1 | Preheat oven to 320°F. Spread almonds in a thin layer on rimmed baking sheet. Toast in oven until lightly browned, about 15 to 20 minutes. Watch carefully.
2 | Place 8 ounces of confectionery coating wafers (half of bag) in a 4-cup glass measuring cup. Heat in microwave at 30-second intervals, stirring after each, until wafers melt completely. Be careful not to burn.
3 | Immediately add enough toasted almonds to make a fairly thick mixture.
4 | Drop mixture onto a large piece of heavy-duty aluminum foil. Use the back of a spoon to spread evenly into a very thin layer. This is key!
5 | Freeze until hardened, about 10 minutes or so.
6 | Break into pieces and place in airtight containers. Store in the refrigerator or freezer until needed. It keeps very well.
Recipe by Susan Endry, excerpted from Comfort & Joy: A Cooklet from The Gardener’s Cottage, Asheville, North Carolina