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Chocolate Bark Recipe

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This recipe for Chocolate Bark, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Berge
Added: Thursday, December 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. whole almonds with skins
2 (8 oz.) Hershey bars without almonds

Directions:
Directions:
Place almonds on a baking sheet and toast in 300
oven until lightly browned, about 25 minutes. Stir occasionally. Toasting the almonds long enough is what makes this bark delicious. Melt the bars and add the almonds. Pour on to a well-buttered baking sheet. Spread evenly to thickness desired. Cool until hardened. Break into pieces and store in a tin can in a cool place.

For almond bark: follow directions above but use white bark.

For peppermint bark: follow directions above but crush hard peppermint candy and use white bark.

Since the chocolate bark is my very favorite of all candy, I triple the recipe.

 

 

 

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